Come home to the amazing aroma of this Spicy Beef & Bean Stew that cooked in the slow cooker while you did other things. It's hot and spicy and utterly delicious!
In a large nonstick skillet over high heat, heat the oil. Season the beef cubes with salt and pepper to taste. Brown the cubes, in batches in the hot oil, until browned on all sides. Place the browned meat in the crock of a 6-quart slow cooker.
Add the chopped onion to the drippings in the skillet and cook for three minutes on high heat, stirring. Add the chopped bell pepper and cook another two minutes, until the vegetables are tender and onion is translucent. Transfer the vegetables to the crock.
Add the beans, broth, hominy, tomatoes, jalapenos, chili powder, oregano, cumin, and coriander to the crock. Stir gently to combine. Cover and cook for 6 hours on HIGH or 8 to 10 hours on LOW. Serve hot.
Notes
If you’d like to freeze the stew, chill it completely in the refrigerator before storing it in the freezer in airtight containers. Thaw and reheat as you would any soup or stew: in the microwave or in a pan on the stove top.