This Mexican beef stew is made in the slow cooker for an easy-to-prep, hearty, south-of-the-border stew.
Ingredients
- Reynolds® Slow Cooker Liner: 1 piece
- beef stew meat: 1 pound (cut into 1-inch pieces)
- all-purpose flour: 2 Tbsp
- canola oil: 1 Tbsp
- black beans: 1 can (15 ounce can, drained)
- medium carrots: 2 piece (chopped)
- medium onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- reduced-sodium beef broth: 1 can (14.5 ounce can)
- ½ teaspoons chili powder: 1 piece
- ground cumin: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- frozen whole kernel corn: 1 cup
- avocado, cilantro, and/or crushed red pepper: 0.25 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.
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Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.
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Place beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with browned beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
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Cover and cook on low for 7 hours or until the beef is fork-tender.
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Stir in corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
