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Slow Cooker Mexican Beef Stew
Slow Cooker Mexican Beef Stew
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Prep Time:
15 minutes
Cook Time:
435 minutes
Total Time:
450 minutes
Easy slow cooker Mexican beef stew with black beans, tomatoes, corn, and chili powder for a flavorful and hearty meal.
Ingredients:
  • 1 Reynolds® Slow Cooker Liner
  • 1 pound beef stew meat, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (14.5 ounce) can reduced-sodium beef broth
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 cup frozen whole kernel corn
  • 0.25 cup Chopped avocado, cilantro, and/or crushed red pepper
Instructions:
  • Place a Reynolds slow cooker liner in a 5- to 6-quart slow cooker. Then, coat the beef with flour.
  • In a large skillet over medium-high heat, brown the beef in hot oil, stirring occasionally, for about 5 to 7 minutes.
  • Layer beans, carrots, onion, and garlic in the slow cooker liner. Follow with browned beef, tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Slow cook for 7 hours until the beef is tender and easily pulled apart with a fork.
  • Gently fold in corn using a rubber spatula. Cover and cook for an additional 10 minutes or until warmed through. Serve with avocado, cilantro, and/or crushed red pepper, if desired.

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