Categories: dinner, nondairy, soup

Ingredients

• 1 1/2 pounds beef for stew, cut into 1 inch cubes
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 cup coarsely chopped onion
• 1 can (about 15 ounces) pinto beans
• 1 can (about 15 ounces) whole kernel corn, drained
• 1 can Campbell's Condensed Beef Consomme
• 1 cup Pace Chunky Salsa
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder or 2 cloves garlic, minced

Directions

1. Coat beef with flour.

2. Heat oil in skillet.

3. Add beef and cook until browned.

4. Place beef, onion, beans, corn, consomme, salsa, chili powder, cumin and garlic in the Crock-pot slow cooker.

5. Cover and cook on LOW 8 to 10 hours or on HIGH for 4 to 5 hours or until done.

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