WKYT - Chef Walter - Recipes

Slow Cooker Beef and Pinto Bean Stew Wednesday, August 18, 2010


1 1/2 lbs lean stew beef, cut in small pieces
2 TBSP olive oil
3 TBSP flour
1 1/2 cups chopped onion
3 ribs celery, sliced
1 cup carrots, julienne or thinly sliced
1 sweet green bell pepper, chopped
1 sweet red bell pepper, chopped
1 tsp salt
1 tsp Cajun seasoning (or to taste)
1/4 tsp black pepper
2 15 oz cans pinto beans, drained, rinsed
1 10 1/2 oz can condensed beef broth, undiluted
2 14.5 oz can diced tomatoes, not drained
1 cup canned (drained) or thawed frozen corn kernels, optional


Toss the beef with flour. In a large skillet, heat oil over medium-high heat. Add beef and onion; sauté, stirring frequently, until well browned.
In a 4 to 6-quart slow cooker, combine the celery, carrots, green and red bell pepper, seasonings, beans, broth, tomatoes, and the browned beef and onions. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Add corn kernels about 1 hour before serving time, if desired


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