Beef Stew

Beef Stew

Ingredients:

1 Lb. Beef Chuck Pot Roast

1 Tbsp. Olive Oil

2 (14 Oz.) Cans Mexican Diced Tomatoes, Undrained

2 Onions, Chopped

3 Cloves Garlic, Minced

2 (15 Oz.) Cans Pinto Beans, Rinsed And Drained

3 Cups Beef Broth

6 Oz. Can Tomato Paste

4 Oz. Can Chopped Jalapeno Peppers, Undrained

1 Tbsp. Chili Powder

1/4 Tsp. Crushed Red Pepper Flakes

1/4 Tsp. Ground Cloves

1/4 Tsp. Ground Cinnamon

1/2 Tsp. Salt

1/8 Tsp. Pepper

1 Zucchini, Chopped

2 Yellow Bell Peppers, Chopped

Preparation:

Cut Meat Into 1" Pieces And Trim Excess Fat. Saute Meat In The Olive Oil Over Medium Heat In A Nonstick Skillet Until Browned, About 5-6 Minutes. Drain Well. Place In 3-4 Quart Crockpot.

Add Remaining Ingredients Except Zucchini And Yellow Bell Peppers. Cover Crockpot And Cook On Low For 10-12 Hours Until Beef Is Cooked And Vegetables Are Tender.

Turn Heat To High, Add Zucchini And Peppers. Cover Crockpot And Cook For 20-30 Minutes Until Thoroughly Heated. 

P.S: My husband loves it so much that I cook it once a week at least. You should cook it for your partner, too:) Please leave your comment.