Slow Cooker Mexican Beef Stew

Ingredients

• Servings: 6
• 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 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup frozen whole kernel corn
• chopped avocado, cilantro, and/or crushed red pepper (optional)

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs 10 mins

Ready Time: 7 hrs 30 mins


• line a 5- to 6-quart slow cooker with a reynolds® slow cooker liner.
• coat the beef with flour. cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
• place the beans, carrots, onion, and garlic into the prepared slow cooker liner. top with the beef. add tomatoes, broth, chili powder, cumin, salt, and pepper.
• cover and cook on low 7 hours or until the beef is fork-tender.
• stir in the 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.