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.
Use a Reynolds slow cooker liner to line a 5- to 6-quart slow cooker.
Beef should be floured.
In a sizable skillet, heat the oil over medium-high heat.
Add the beef and cook and stir for 5 to 7 minutes, or until browned.
Beans, carrots, onions, and garlic should be added to the lined slow cooker.
Add browned beef on top.
Chili powder, cumin, salt, and pepper should be added.
Beef should be fork-tender after 7 hours of cooking on low with the cover on.
ArnoldGreg May 15, 2024
Posted In: Uncategorized