Tender Beef 'n' Bean Stew

Name: Tender Beef 'n' Bean Stew
Prep time: 8 h 45 min
Cook time: 8 h 45 min
Total time: 8 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons beef bouillon granules; 454 grams beef stew meat, cut into 1-inch cubes; 907 grams cans each) kidney beans, rinsed and drained; 227 grams can tomato sauce; 397 grams can diced tomatoes, undrained; 2 ribs celery ribs, chopped; 1 Tbsp chili powder; 10 servings Shredded cheddar cheese and sour cream, optional; 237 milliliters frozen corn; 113 grams can chopped green chilies; 2 Tbsps uncooked long grain rice; 57 grams can sliced ripe olives, drained; 237 milliliters chopped onion; 0 teaspoons salt; 237 milliliters hot water

Tender Beef 'n' Bean Stew is a gluten free main course. This recipe serves 10. One serving contains 228 calories, 19g of protein, and 5g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, corn, rice, and a few other things to make it today. To use up the long grain rice you could follow this main course with the Rice Pudding as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes about 8 hours and 45 minutes.

Instructions

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.

Ingredients you will need

Tomato Sauce