Mexican Beef & Bean Stew
photo by *Parsley*
- 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
- Dredge the beef with the flour.
- Heat the oil in a skillet over medium high heat and brown beef.
- Stir often.
- Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
- Cover and cook on LOW for 8-10 hours or until beef is done.
- You may also cook it on high for 4-5 hours if you are pressed for time.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
Julie in TX
Amarillo, Texas