Mexican Beef & Bean Stew - cooking recipe

Ingredients

1 1/2 lbs beef stew meat, cut into 1 inch pieces
2 tablespoons flour
1 tablespoon vegetable oil
1 cup onion, coarsley chopped
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can whole kernel corn, drained
1 (10 3/4 ounce) can beef consomme or (10 3/4 ounce) can beef broth
1 cup chunky salsa (I use Pace)
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder or 2 cloves minced garlic

Preparation

Dredge the beef with the flour.
Heat the oil in a skillet over medium high heat and brown beef.
Stir often.
Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
Cover and cook on LOW for 8-10 hours or until beef is done.
You may also cook it on high for 4-5 hours if you are pressed for time.