Ingredients
1 cup all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1 pound beef stew meat, cut into 1-inch cubes2 tablespoons canola oil1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained2 medium potatoes, cubed2 small carrots, sliced2 celery ribs, sliced1 small onion, chopped2 cans (15 ounces each) tomato sauce1 cup water1 envelope taco seasoning1/2 teaspoon ground cuminTortilla chips and shredded cheddar cheese
Preparation
Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion.
Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.
