1 can dark red kidney beans (16 ounces drained and rinsed)
1 can Northern beans (15 ounces drained and rinsed)
1 can black beans (15 ounces drained and rinsed)
2 cans fire roasted tomatoes (14.5 ounces each undrained)
2 jalapeno peppers (seeds removed and chopped)
1 cup beef broth
1 can tomato paste (6 ounces)
1 tablespoon brown sugar
6 cloves garlic (crushed and minced)
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cumin
Sour cream for garnish (optional)
Instructions
Mix all the ingredients together in the slow cooker except for the meat, onion, and oil.
Place the oil in a large skillet over medium-high heat and brown the stew meat on all sides. using a slotted spoon remove the meat to the slow cooker.
Using the same skillet cook the onion until pieces start to brown; scraping any dripping from the bottom of the pan while cooking. Add the onion to the slow cooker mixture.
cook on low for 7 hours or until meat and onion is tender. (You can speed up the process by turning the slow cooker to high anytime during the cooking cycle.)