A Protein-Rich Beef and Bean Stew From Your Slow Cooker

Cut the beef into 1/2-inch pieces. Transfer the beef to a bag and add the flour. Shake to coat thoroughly. 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. Meanwhile, peel and chop the onion into 1/4-inch dice. Slice the celery and carrots, and chop the bell peppers. Drain the beans in a colander and rinse them briefly with tap water. 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. Cover the pot and cook on high for 4 to 5 hours, or on low for 8 to 10 hours. Add corn kernels about 1 hour before serving time, if desired.