Title: Southwestern Beef and Bean Stew
Categories: Soups &, Stews
Yield: 8 Servings

1/4 c All purpose flour
1/2 ts Salt
1/4 ts Pepper
1 lb Beef stew meat; cubed 1/2"
1 tb Vegetable oil
1 lg Onion; chopped
1 sm Green pepper; chopped
2 Cloves garlic; finely
-chopped
1 3/4 c Water
1 1/2 ts Low-sodium beef bouillon
1 ts Chili powder
1/4 ts Dried oregano
1/4 ts Ground cumin
1 cn (14 1/2 oz.) no salt added
-tomatoes; drained
1 cn (16 oz.) pinto beans; rinsed
-and drained
1 c Frozen whole

Shake flour, salt, and pepper in a large plastic bag. Add beef; shake to
coat with flour mixture. Heat oil in nonstick Dutch oven over medium-high
heat. cook beef, onion, bell pepper and garlic in oil, stirring
occasionally, until beef is brown.

Stir in water, bouillon granules, chili powder, oregano and cumin. Heat to
boiling; reduce heat. Cover and simmer 1 hour. Stir in tomatoes, beans and
corn, breaking up tomatoes; heat through.

Recipe by: Unknown Cookbook

Posted to MC-Recipe Digest V1 #994 by L979 on Jan 8, 1998