• 1 lb. Beef Stew Meat, cut into 1/2 inch cubes
• 1-2/3 cups beef stock
• 2 cups water
• 1 lb. Mexican style frozen vegetables
• 1-2/3 cups Mexican style chunky tomato sauce
• 1 lb. canned pinto beans, rinsed and drained
• 2 tsp. ground cumin
• 1 lb. canned black beans, rinsed and drained
• 1/4 tsp. seasoned salt
• 1/4 tsp. garlic pepper
• 1/2 cup sour cream

Combine first 7 ingredients in an electric slow cooker on low heat. Cover and cook 8 to 81/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot. Serve with a dollop of sour cream.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 292, fat 9.6g, 29% calories from fat, cholesterol 52mg, protein 22.9g, carbohydrates 30.3g, fiber 9.8g, sugar 7.6g, sodium 647mg, diet points 5.2.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.7, Fruit: 0.0, Bread: 1.7, Lean meat: 1.9, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Zinfandel.