Name: Slow Cooker Mexican Beef Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Reynolds® Slow Cooker Liner - 1; Beef stew meat, cut into 1-inch pieces - 1 pound; All-purpose flour - 2 tablespoons; Canola oil - 1 tablespoon; Black beans, rinsed and drained - 1 (15 ounce) can; Carrots, peeled and chopped - 2 medium; Onion, chopped - 1 medium; Garlic, minced - 2 cloves; Diced tomatoes, undrained - 1 (14.5 ounce) can; Reduced-sodium beef broth - 1 (14.5 ounce) can; Chili powder - 1 ½ teaspoons; Ground cumin - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Frozen whole kernel corn - 1 cup; Chopped avocado, cilantro, and/or crushed red pepper (Optional) - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Mexican Beef Stew

1. Reynolds® Slow Cooker Liner - 1

2. Beef stew meat, cut into 1-inch pieces - 1 pound

3. All-purpose flour - 2 tablespoons

4. Canola oil - 1 tablespoon

5. Black beans, rinsed and drained - 1 (15 ounce) can

6. Carrots, peeled and chopped - 2 medium

7. Onion, chopped - 1 medium

8. Garlic, minced - 2 cloves

9. Diced tomatoes, undrained - 1 (14.5 ounce) can

10. Reduced-sodium beef broth - 1 (14.5 ounce) can

11. Chili powder - 1 ½ teaspoons

12. Ground cumin - 1 teaspoon

13. Salt - ½ teaspoon

14. Ground black pepper - ¼ teaspoon

15. Frozen whole kernel corn - 1 cup

16. Chopped avocado, cilantro, and/or crushed red pepper (Optional) - ¼ cup

How to cook deliciously - Slow Cooker Mexican Beef Stew

1. Stage

Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.

2. Stage

Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.

3. Stage

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. Stage

Cover and cook on low for 7 hours or until the beef is fork-tender.

5. Stage

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.