Mexican Beef & Bean Stew

Submitted by Julie in TX

"This is a great crockpot recipe to serve on a cold winter day. I serve it with a little grated cheese to put on top and cornbread. This will put some pep in your step!!!"

 

• Ready In: 8hrs 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 680.38 g beef stew meat, cut into 1 inch pieces
• 29.58 ml flour
• 14.79 ml vegetable oil
• 236.59 ml onion, coarsley chopped
• 425.24 g can pinto beans, drained
• 453.59 g can whole kernel corn, drained
• 304.75 g can beef consomme or 304.75 g can beef broth
• 236.59 ml chunky salsa (I use Pace)
• 29.58 ml chili powder
• 4.92 ml ground cumin
• 1.23 ml garlic powder or 2 clove minced garlic

directions

1. Dredge the beef with the flour.
2. Heat the oil in a skillet over medium high heat and brown beef.
3. Stir often.
4. Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
5. Cover and cook on LOW for 8-10 hours or until beef is done.
6. You may also cook it on high for 4-5 hours if you are pressed for time.

Reviews

[kandbstewart]

Wife made this for supper tonight and did not look good but was great. I ate two big bowls and It all gone.Excellent

 

[*Parsley*]

This tasted great, but was kind of more like a soup than a stew; lots of liquid. The meat was nice and tender. I halved the amount of chili powder and used fresh garlic instead of powder. I added some cilantro, too. We garnished with dallops of light sour cream, shredded cheddar and more cilantro. Thanx for posting. I'll make this again with the little changes I mentioned.