Slow Cooker Beef and Bean Stew

Our hearty, protein-rich beef and bean stew is packed with flavor, and the slow cooker makes it an excellent one-pot meal for a busy day.

Ingredients

• 1.5 pounds beef chuck (see notes)
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• l large onion (about 1 1/2 cups chopped)
• 3 ribs celery
• 3 carrots (about 1 cup sliced or diced)
• 1 green bell pepper
• 1 red bell pepper
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon Cajun seasoning or seasoning salt
• 0.25 teaspoon black pepper
• 2 (15-ounce) cans pinto beans
• 1 (10.5-ounce) can condensed beef broth (undiluted, or homemade rich beef stock)
• 2 (14.5-ounce) cans diced tomatoes, not drained
• 1 cup whole kernel corn (canned and drained or frozen and thawed)

Steps

1. Cut the beef into 1/2-inch pieces. Transfer the beef to a bag and add the flour. Shake to coat thoroughly.
2. Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces; cook until the beef is well browned, stirring frequently. The caramelized crust on the outside of the seared beef gives the stew color, texture, and deeper flavor.
3. Meanwhile, peel and chop the onion into 1/4-inch dice. Slice the celery and carrots, and chop the bell peppers.
4. Drain the beans in a colander and rinse them briefly with tap water.
5. In a 4-quart or 6-quart slow cooker, combine the chopped onions, sliced celery, carrots, green and red bell pepper, seasonings, beans, beef broth or stock, tomatoes, and the browned beef.
6. Cover the pot and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
7. Add corn kernels about 1 hour before serving time, if desired.