Mexican Beef & Bean Stew

Mexican Beef & Bean Stew 1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 pound beef stew meat, cut into 1-inch cubes 2 tablespoons canola oil 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/4 ounces) whole kernel corn, drained 2 medium potatoes, cubed 2 small carrots, sliced 2 celery ribs, sliced 1 small onion, chopped 2 cans (15 ounces each) tomato sauce 1 cup water 1 envelope taco seasoning 1/2 teaspoon ground cumin Tortilla chips and shredded cheddar cheese Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion. Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese. Yield: 10 servings (2-1/2 quarts).