Slow Cooker Mexican Beef Stew

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.

• Preparation Time: 15 mins
• Cooking Time: 7 hr 15 mins
• Total Time: 7 hr 30 mins
• Calories: 272 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 medium carrots, peeled and chopped
• 1 Reynolds® Slow Cooker Liner
• 1 pound beef stew meat, cut into 1-inch pieces
• 1 (14.5 ounce) can reduced-sodium beef broth
• 1 cup frozen whole kernel corn
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 1.5 teaspoons chili powder
• 0.25 cup Chopped avocado, cilantro, and/or crushed red pepper

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.