Description
Let the slow cooker do the work for you in this hearty south-of-the-border 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
Instructions
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans
- carrots
- onion
- and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes
- broth
- chili powder
- cumin
- salt
- and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the 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.
Prep Time: 20 mins
Cook Time: 7 hrs 10 mins
Total Time: 7 hrs 30 mins
Servings: 6