Ingredients
1 1/2
lb boneless beef chuck roast, trimmed of fat, cut into 1/2-inch cubes
1
lb small red potatoes (about 9), unpeeled, quartered
2
medium carrots, sliced (about 1 cup)
1
large green bell pepper, coarsely chopped (about 1 1/2 cups)
1
large onion, chopped (about 1 cup)
2
large cloves garlic, finely chopped
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1/2
teaspoon salt
3 1/2
cups Progresso™ beef flavored broth (from 32-oz carton)
1
chipotle chile in adobo sauce, finely chopped (from 7-oz can)
1
tablespoon adobo sauce from can of chipotle chiles
3
tablespoons packed brown sugar
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except chiles, adobo sauce and brown sugar.
Cover; cook on Low heat setting 9 to 10 hours.
Stir in chiles, adobo sauce and brown sugar. Cover; cook on Low heat setting 30 minutes longer. Stir well before serving.
