Slow Cooker Mexican Beef Stew

On those rare days when I just don't feel like hovering over lots of pots and pans on the stove, I will automatically get out my slow cooker! It's my way of getting a scrumptious meal prepared with very little effort! And I never use my slow cooker without these Reynolds slow cooker liners because when I do, I know I won't have to scrub my slow cooker!

 

This slow cooker recipe was posted on Allrecipes.com by the Reynolds wrap company. As soon as I saw the recipe I printed it out because I love a good beef stew! But I never thought to try one with Mexican flavors! Very cool idea Reynolds!
This stew was just what I wanted...easy, hearty, tender beef stew full of lots of simple Mexican ingredients and seasonings! This is a very mild stew. If you like spicy flavors, add some cayenne pepper. I tweaked the recipe slightly by adding more garlic, onions and toppings that I know my family loves! I served this stew with a nice scoop of white rice in the center and topped it with chopped green onions and cheddar cheese. Try my version or the Reynolds version. Or maybe create your own version! Either way you can't go wrong! I'm sure you and your family will love this stew as much as we do!



Slow Cooker Mexican Beef Stew

INGREDIENTS:
1 & 1/2 lbs. beef stew meat, cut into smaller bite sized pieces
2 Tbls. flour
2 Tbls. corn oil
15 oz. can black beans, drained and rinsed
2 large carrots, peeled and chopped
1 large onion, chopped
4 large cloves garlic, minced
14.5 oz. can diced tomatoes, undrained
14.5 oz. can low sodium beef broth
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 cup frozen corn kernels
Toppings - cooked white rice, chopped green onions,
shredded cheddar cheese

DIRECTIONS:
Line your 5 - 6 quart slow cooker with Reynolds slow cooker liners
Coat the beef pieces with the flour.
Heat the oil in a large skillet on medium heat.
Add the beef pieces in batches as to not crowd the skillet.
Cook the pieces on both sides until browned.
Place the beans, carrots, onion and garlic in the bottom of the prepared slow cooker.
Top with the browned beef pieces.
Then add the tomatoes, broth, chili powder, cumin, salt and pepper.
Cover and cook on low for about 6 hours or until beef is fork tender.
Then add in the corn, cover and cook for 10 more minutes.
Serve warm with toppings.
Serves 4-6