mexican beef and bean stew
Slow Cooker
Mexican Beef and Bean Stew
Hearty and spicy, this stew combines beef, beans, tomatoes, and bold Mexican spices. Slow-cooked to meld flavors, it’s satisfying, flavorful, and great for chilly evenings.
Ingredients:
- 1 1/2 pounds beef for stew, cut in
- 1 inch pieces
- 2 tablespoons all-purpose flour 1 tablespoon vegetable oil
- 1 (10.5 ounce) can campbell's® condensed beef consomme
- 1 cup pace® thick & chunky salsa
- 1 large onion, coarsely chopped 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (16 ounce) can whole kernel corn, drained
- 2 tablespoons chili powder 1 teaspoon ground cumin 1/4 teaspoon garlic powder
Directions:
- Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often.
- Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork- tender.
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