Spicy southwestern beef stew

Yield: 6 Servings

Measure Ingredient
1 pounds Lean beef, cut in 1\" cubes
2 cans (14 1/2 oz) mexican style stewed tomatoes
1½ cup Onion, coarsely chopped
15 ounces Pinto beans, canned
3½ cup Beef broth
6 ounces Tomato paste
4 teaspoons Chili powder
1 tablespoon Italian seasoning
½ teaspoon Crushed red pepper
¼ teaspoon Ground cloves
¼ teaspoon Ground allspice
¼ teaspoon Ground cinnamon
1 medium Zucchini, halved lengthwise, cut in 1/2\" pieces
1 medium Green pepper, cut in 1\" pieces

Trim fat from meat & cut into cubes. Brown meat & drain off fat. Transfer meat to a 3½ - 5 quart crockpot. Add undrained tomatoes, onion & beans.

Combine beef broth, tomato paste, chili powder, Italian seasoning, red pepper, cloves, allspice & cinnamon. Add to crockpot.

Cover & cook on low heat setting for 10 - 12 hours or on high heat setting for 5- 6 hours. Then add zucchini & green pepper (if using low heat, turn to high heat ). Cover & cook 30 minutes longer on high heat setting.

NOTES : If desired, add one finely chopped jalapeno pepper when you add the beans.

Recipe by: BH&G Crockery Cookery Posted to Kitmailbox Digest by JusNeedlin@... on Mar 24, 1997

Similar recipes