Several ingredients offer valuable short cuts help make this slow cooker recipe a low-prep yet rich in flavor main dish – serve it restaurant-style, over rice with toppings.
2½ lbs. lean stew beef, cut into 1 1/2-inch cubes
1 can (14.5oz.) Del Monte® Original Recipe Stewed Tomatoes, not drained
1 can (15oz.) kidney beans, rinsed and drained
1 pkg. (1.3oz.) pot roast seasoning for slow cookers
1 cup water
½ cup low-sodium teriyaki sauce
1 can (14.5oz.) Del Monte® Cut Green Beans, drained
2 pkg. (8.8oz.ea.) heat-and-serve white rice
Optional Toppings:
Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
Meanwhile, heat rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
NOTE: For richer beef flavor, brown beef in 1 Tbsp. oil in 2 batches in a large skillet over medium-high heat before adding to slow cooker in Step 1.