Slow Cooker Mexican Beef Stew

Name: Slow Cooker Mexican Beef Stew
Total time: 450
Yield: 6
Ingredients: 1 Reynolds® Slow Cooker Liner; 1 pound beef stew meat, cut into 1-inch pieces; 2 tablespoons all-purpose flour; 1 tablespoon canola oil; 1 (15 ounce) can black beans, rinsed and drained; 2 medium carrots, peeled and chopped; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (14.5 ounce) can reduced-sodium beef broth; 1.5 teaspoons chili powder; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 cup frozen whole kernel corn; 0.25 cup Chopped avocado, cilantro, and/or crushed red pepper

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 8 Hr. 30 Mins.

Ingredients

6 servings

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1 Reynolds® Slow Cooker Liner
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1 pound beef stew meat, cut into 1-inch pieces
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2 tablespoons all-purpose flour
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1 tablespoon canola oil
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1 (15 ounce) can black beans, rinsed and drained
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2 medium carrots, peeled and chopped
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1 medium onion, chopped
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2 cloves garlic, minced

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1 (14.5 ounce) can diced tomatoes, undrained
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1 (14.5 ounce) can reduced-sodium beef broth
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1.5 teaspoons chili powder
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1 teaspoon ground cumin
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
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1 cup frozen whole kernel corn
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0.25 cup Chopped avocado, cilantro, and/or crushed red pepper

Instructions

Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.
Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.
Place beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with browned beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
Cover and cook on low for 7 hours or until the beef is fork-tender.
Stir in 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.