Mighty Mexican Beef

Mighty Mexican Beef

1 1/2 to 2 pounds boneless round steak
1 clove garlic, minced
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon chili powder
1 tablespoon prepared mustard
1 onion, chopped
1 beef bouillon cube, crushed
16 ounce can tomatoes, cut up
16 ounce can kidney beans, drained

Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2 inch wide strips. Place in slow cooking pot. Cover with onion, bouillon cube and tomatoes. Cover and cook on low for 6 to 8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice.