Cookin’ with Carolyn Beef and Beans

Beef and Beans
1-1/2 lbs. boneless round steak
1 Tbsp. prepared mustard
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
2 cans (14- oz. each) diced tomatoes, undrained*
1 med. onion, chopped
1 tsp. beef bouillon granules
1 can (16 oz.) kidney beans, rinsed and drained
Hot cooked rice
Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 min. longer. Serve over rice. * Try using Rotel tomatoes for more flavor.
Enjoy!