Tender Beef 'N' Bean Stew

Ingredients:

1 pound lean beef stew meat, cut into 1" cubes

2 cans (16 ounces each) kidney beans, rinsed and drained

1 can (14.5 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 (2.25 ounces) sliced ripe olives, drained

2 tablespoons uncooked long grain rice

2 tablespoons chili powder

2 teaspoons beef bouillon granules

1/4 teaspoon salt

1 can (8 ounces) tomato sauce

1 package shredded cheddar cheese & tube of sour cream for topping

Direction:

In a 5-quart slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Ladle into bowls and garnish with shredded cheese and sour cream.