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Mexican Beef and Bean Stew

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 can (16 ounces) kidney beans, rinsed and drained (I like to use chili beans like Ranch Style beans, not drained)
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 medium potatoes, cubed
  • 2 small carrots, sliced
  • 2 celery ribs, sliced
  • 1 small onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1 cup water
  • 1 envelope taco seasoning
  • 1/2 teaspoon ground cumin
  • Tortilla chips and shredded cheddar cheese
  • A can of green chiles would be a nice addition to the stew.

Details

Adapted from tasteofhome.com

Preparation

Step 1

1. Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

2. Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion.

3. Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese. Yield: 10 servings (2-1/2 quarts).

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