Mexican Beef and Bean Stew

Photo by Candy H.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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.

Directions

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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