Tender Beef ‘N’ Bean Stew

• 1 pound beef stew meat, cut into 1-inch cubes
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups frozen corn
• 1 cup hot water
• 1 cup chopped onion
• 2 celery ribs, chopped
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons uncooked long grain rice
• 1 to 2 tablespoons chili powder
• 2 teaspoons beef bouillon granules
• 1/4 teaspoon salt
• 1 can (8 ounces) tomato sauce
• Shredded cheddar cheese and sour cream, optional

1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired.

meat, kidney beans, tomatoes, frozen corn, water, onion, celery, green chilies, olives, long grain rice, chili powder, beef bouillon granules, salt, tomato sauce, cheddar cheese

Taken from www.tasteofhome.com/recipes/tender-beef-n-bean-stew/ (may not work)