Crock Pot Mexican Beef and Bean Stew

Let the crock pot/slow cooker do the work to serve tasty Southwestern flavors

tonight.



1-1/2 lb. beef for stew, cut into 1" pieces

2 TB all purpose flour

1 TB vegetable oil

1 cup coarsely chopped onion

1 can (15 oz.) pinto beans, drained

1 can (16 oz.) whole kernel corn, drained

1 can (10-3/4 oz.) Campbell's Beef Consommé

1 cup Pace Chunky Salsa

2 TB chili powder

1 tsp. ground cumin

1/4 tsp. garlic powder OR

2 cloves garlic, minced



Coat beef with flour. Heat oil in skillet over medium-high heat. Cook beef

until browned,

stirring often.



Place beef, onion, beans, corn, consommé, salsa, chili powder, cumin and

garlic powder

in a 3-1/2 quart crock pot/slow cooker.



Cover and cook on LOW 8 to 10 hours. Or on HIGH 4 to 5 hours.



Serves: 6.



Note: Serve with corn bread and steamed broccoli. For dessert serve ice

cream.



Recipe from Campbell's.

Hearty Lentil and Sausage Stew

Source: Fix-It and Forget It Cookbook



2 cups dry lentils, picked over and rinsed

1 (14 1/2 oz) can diced tomatoes

8 cups canned chicken broth, or water

1 Tbl salt

1/2-1lb pork or beef sausage, cut into 2 inch pieces.



Place lentils, tomatoes, chicken broth and salt in slow cooker. Stir to combine.

Place sausage pieces on top.

Cover and cook on low 4-6 hours or until lentils are tender but not dry or mushy.

Holiday Soup

Source: Fix-It and Forget It Cookbook

5-ingredients favorites

recipe submitted for book by Ruth Retter, Manhattan, PA



1 lb holiday soup mix of dried beans, or your choice of 1lb of mixed dried beans

9 cups of water

6 cups of water

1 large onion, chopped

1 (14 oz) can stewed or whole tomatoes

Juice of one lemon

2 ham hocks



Place dried beans in large stockpot and cover with 9 cups of water. Cover and bring to a boil on your stovetop. Continue boiling for 10 minutes.

Remove beans from heat, keeping covered. Allow to stand for 1 hour.

Return covered pot of beans to stove and bring to a boil. Then turn to simmer, and continue cooking, covered for 2 1/2-3 hours, or until beans are soft. Drain

Place drained beans in slow cooker. Add 6 cups water, chopped onion, tomatoes, lemon juice and 2 ham hocks

Mix together well.

Cover and cook on high 3 hours or on low 5 hours.

Remove ham from bone. Cut meat into small pieces and stir into soup before serving.

Variations: Add 1 tsp chili powder to Step 4.

or, Add 2 cup carrots, 1 bay leaf, and salt and pepper to step 4.

Spicy 15 Bean Stew



1 bag 15 bean soup mix

Water to fill crock pot 3/4 full

1 tbsp salt

1 tsp pepper

1 ham, bone in, cut into chunks

1 medium onion, diced

1 green pepper, diced

1 clove garlic, minced

3 carrots, shredded

3 jalapenos, seeded and diced

1 tsp cayenne pepper

1 tsp chili powder

1 tbsp garlic powder

2 tbsp butter or margarine



Soak beans overnight in water and drain. Place beans, water, salt and

pepper in crock pot and cook until tender on high heat about 6 hours.

Add water as needed. When beans become soft, add remaining

ingredients except butter and cook an additional 2 hours. Add butter

and cook for 30 minutes.

Number of servings: 6-8

Winter Minestrone



1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices

2 1/2 cups peeled winter squash, such as butternut squash, cut into 1- inch cubes

1 1/2 cups cubed potatoes

2 medium fennel bulbs, trimmed and cut into 1-inch pieces

1 large onion, chopped

2 cloves garlic, minced

1 15-ounce can red kidney beans, rinsed and drained

1/2 teaspoon dried sage, crushed

4 cups chicken broth or vegetable broth

1 cup dry white wine

4 cups chopped kale or fresh spinach



In a large skillet cook the sausage until brown; drain well.



In a 5- to 6-quart crockery cooker place squash, potatoes, fennel,

onion, garlic, beans, and sage. Top with sausage. Pour broth and wine

over all.



Cover and cook on low-heat setting for 8 to 10 hours or on high-heat

setting for 4 to 5 hours. Stir in kale or spinach. Stir in kale or

spinach. Cover and cook 5 minutes more.



Makes 8 servings.



From BH&G

Fireside Beef Stew



1-1/2 pounds boneless beef chuck pot roast

1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces

(about 2-1/2 cups)

2 small onions, cut into wedges

2 cloves garlic, minced

1 14-ounce can reduced-sodium beef broth

1 8-ounce can tomato sauce

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon ground black pepper

1/8 teaspoon ground allspice

2 tablespoons cold water

4 teaspoons cornstarch

1 9-ounce package frozen Italian green beans



Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-

1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir

in beef broth, tomato sauce, Worcestershire sauce, dry mustard,

pepper, and allspice.



Cover and cook on low-heat setting for 8 to 10 hours or on high-heat

setting for 4 to 5 hours.



If using low-heat setting, turn to high-heat setting. In a small

bowl, combine cold water and cornstarch. Stir cornstarch mixture and

green beans into mixture in slow cooker. Cover and cook about 15

minutes more or until thickened.



Makes 6 (1-1/3 cup) servings.