Slow Cooker Mexican Beef Stew
Description
This Mexican beef stew with black beans, tomatoes, corn, and chili powder is easy to make in a slow cooker for a hearty, south-of-the-border stew.
Ingredients
•
1 Reynolds® Slow Cooker Liner
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1 pound beef stew meat, cut into 1-inch pieces
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2 tablespoons all-purpose flour
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1 tablespoon canola oil
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1 (15 ounce) can black beans, rinsed and drained
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2 medium carrots, peeled and chopped
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1 medium onion, chopped
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2 cloves garlic, minced
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 (14 1/2 ounce) can reduced-sodium beef broth
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1 1/2 teaspoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 cup frozen whole kernel corn
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1/4 cup Chopped avocado, cilantro, and/or crushed red pepper
Directions
1
Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.
2
Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.
3
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.
4
Cover and cook on low for 7 hours or until the beef is fork-tender.
5
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.