Slow Cooker Mexican Beef Stew

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Step: 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step: 2

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.

Step: 3

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.

Step: 4

Cover and cook on low 7 hours or until the beef is fork-tender.

Step: 5

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.

Per Serving: 272 calories; protein 21.9g; carbohydrates 27g; fat 8.7g; cholesterol 39.8mg; sodium 646.5mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.