Beef and Pinto Bean Stew

INGREDIENTS:

• 1 1/2 pounds stew beef, lean, cut in small pieces
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• 1 1/2 cups chopped onion
• 3 ribs celery, sliced
• 1 cup carrots, julienne or thinly sliced
• 1 sweet green bell pepper, chopped
• 1 sweet red bell pepper, chopped
• 1 teaspoon salt
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon black pepper
• 2 cans (15 oz each) pinto beans, drained, rinsed
• 1 can (10 1/2 oz) condensed beef broth, undiluted, or homemade rich beef stock
• 2 cans (14.5 ounces each) diced tomatoes, not drained
• 1 cup canned (drained) or thawed frozen corn kernels, optional

PREPARATION:

1. Toss the beef with flour. In a large skillet, heat oil over medium-high heat. Add beef and onion; sauté, stirring frequently, until well browned.
2. In a 4 to 6-quart slow cooker, combine the celery, carrots, green and red bell pepper, seasonings, beans, broth, tomatoes, and the browned beef and onions.
3. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours.
4. Add corn kernels about 1 hour before serving time, if desired.
5. Serve with hot baked cornbread or muffins.
6. Serves 6