Recipe - Southwestern Beef And Bean Stew

One fourth cup All purpose flour
One half teaspoon Salt
One fourth teaspoon Pepper
1 pound Beef stew meat; cubed 1/2"
1 tablespoon Vegetable oil
1 lg Onion; chopped
1 small Green pepper; chopped
2 Cloves garlic; finely
chopped
1 Three fourths cup Water
1 One half teaspoon Lowsodium beef bouillon
1 teaspoon Chili powder
One fourth teaspoon Dried oregano
One fourth teaspoon Ground cumin
1 cn (14 One half oz.) no salt added
tomatoes; drained
1 cn (16 oz.) pinto beans; rinsed
and drained
1 cup 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 mediumhigh
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 MCRecipe Digest V1 #994 by L979 L979@aol.com on Jan 8, 1998