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Prep 25min
Total8hr25min
Servings5
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Ingredients
1
tablespoon olive or vegetable oil
1
large onion, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
2
tablespoons chili powder
1
tablespoon ground cumin
1
teaspoon salt
1/8
teaspoon pepper
2
lb beef stew meat
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
2
cans (14.5 oz each) diced tomatoes with green chiles, undrained
1/2
cup water
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Steps
1
In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
2
Stir in chili powder, cumin, salt, pepper and beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
3
In 3- to 4-quart slow cooker, place beef mixture. Stir in beans, tomatoes and water.
4
Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.
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If you're not a fan of black beans, kidney beans are a great substitute.
Packages of stew meat can have pieces of different sizes. Cut any large pieces into smaller same-size pieces so that everything cooks in the same amount of time.
Serve leftovers tucked into taco shells or tortillas for quick-to-fix tacos.
Looking for a little kick? Try serving with a seeded, diced jalapeño pepper to pack some extra spice.
Try adding your favorite veggies to this dish to enhance the flavor and pack in even more nutrients! Chopped bell peppers, cubed potatoes and zucchini slices are some easy options to experiment with.
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