3 tablespoons vegetable oil
1 1/2 pounds beef stew meat
1/4 cup all-purpose flour
1 teaspoons salt
1/4 teaspoon pepper
1/2 cup chicken broth
1 medium onion, chopped (about 3/4 cup)
2 garlic cloves, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon chili powder
2 (14.5oz) cans diced tomatoes (do not drain)
1 (15oz) can Luck’s® Light Red Kidney Beans, drained, rinsed
1 (15oz) can whole kernel corn, drained
1 (4oz) can diced green chilies (do not drain)
Spray 4 to 5-quart slow cooker with cooking spray. Heat half of the oil in 12-inch skillet over medium-high heat. Add half of the meat. Cook 5 minutes or until browned, stirring to brown all sides. Remove to slow cooker. Repeat with remaining oil and meat. Remove to slow cooker. Stir flour, salt and pepper into meat. Add broth to skillet. Cook until bubbly, scraping up browned bits on bottom of skillet. Add to slow cooker. Add all remaining ingredients to slow cooker except corn; stir until well mixed. Pour corn over top of ingredients. Cover. Cook on Low heat setting 6 to 8 hours or until meat is fork tender. Stir to mix in corn. Season to taste.
Brown meat in Dutch oven as directed, removing to medium bowl. When browned, return to Dutch oven. Sprinkle with flour, salt and pepper; stir until well mixed. Stir in all remaining ingredients, scraping bottom to loosen browned bits. Bring to a boil. Reduce heat; cover and simmer 1 3/4 to 2 hours or until meat is fork tender, stirring occasionally to prevent sticking.