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Slow Cooker Beef and Bean Stew

Diana Rattray
  • 495 minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs Beef chuck

3

Carrots

3

Celery, ribs

1 cup

Corn, whole kernel canned and drained or frozen and thawed

1

Green bell pepper

1 l

Onion, large

2 15 ounce cans

Pinto beans

1

Red bell pepper

2 14.5 ounce cans

Tomatoes

1 10.5 ounce can

Beef broth, condensed

3 tbsp

All-purpose flour

1/4 tsp

Black pepper

1 tsp

Cajun seasoning or seasoning salt

1 tsp

Kosher salt

2 tbsp

Olive oil, extra virgin