Beef and Beans over Rice

Robin Schrock Millersburg, OH

Prep. Time: 15 Minutes
Cooking Time: 5½–7½ Hours


  • lbs. boneless round steak
  • 1 Tbsp. prepared mustard
  • 1 Tbsp. chili powder
  • ½ tsp. salt, optional
  • ¼ tsp. black pepper
  • 1 garlic clove, minced
  • 2 14½-oz. cans low-sodium diced tomatoes
  • 1 medium onion, chopped
  • 1 beef bouillon cube, crushed
  • 16-oz. can kidney beans, rinsed and drained

Ideal Slow Cooker Size: 4-Quart


  1. Cut steak into thin strips.
  2. Combine mustard, chili powder, salt (if desired), pepper, and garlic in a bowl.
  3. Add steak. Toss to coat.
  4. Transfer to slow cooker. Add tomatoes, onion, and bouillon.
  5. Cover. Cook on Low 5–7 hours.
  6. Stir in beans. Cook 30 minutes longer.
  7. Serve over rice.

Per Serving: 190 calories (40 calories from fat), 4.5g total fat (1.5g saturated, 0g trans), 50mg cholesterol, 870mg sodium, 15g total carbohydrate (4g fiber, 4g sugar), 21g protein, 10%DV vitamin A, 8%DV vitamin C, 0%DV calcium, 15%DV iron.