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Tender Beef 'n' Bean Stew

 Tender Beef 'n' Bean Stew
"I often whip up this easy stew on days when I am juggling a lot of the kids' sports schedules," Juline Goelzer of Arroyo Grande, California says of this healthy and hearty entree. "Add a green salad and some corn bread or homemade rolls for a perfect meal."
10 ServingsPrep: 15 min. Cook: 8-1/2 hours

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 cup hot water
  • 1 cup chopped onion
  • 2 celery ribs, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons uncooked long grain rice
  • 1 to 2 tablespoons chili powder
  • 2 teaspoons beef bouillon granules
  • 1/4 teaspoon salt
  • 1 can (8 ounces) tomato sauce
  • Shredded cheddar cheese and sour cream, optional

Directions

  • In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and
  • cook on low for 8-9 hours or until the beef is tender. Stir in the
  • tomato sauce; cover and cook for 30 minutes or until heated through.
  • Garnish with the cheese and sour cream if desired. Yield: 10
  • servings.
Nutritional Facts: 1 cup (prepared with reduced sodium beef bouillon and calculated without cheese and sour cream) equals 209 calories, 4 g fat (1 g saturated fat), 28 mg cholesterol, 558 mg sodium,

2 of 2

Tender Beef 'n' Bean Stew (continued)

Nutritional Facts: 28 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat.