Slow Cooker Mexican Beef Stew
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 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup frozen whole kernel corn
- ¼ cup Chopped avocado, cilantro, and/or crushed red pepper (Optional)
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Instructions
- Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.
- Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.
- 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.
- Cover and cook on low for 7 hours or until the beef is fork-tender.
- 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.
Source
Original recipe: View Original