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Mexican Beef & Bean Stew

Mexican Beef & Bean Stew
I like that this is super easy to toss together, and the leftovers reheat well. The healthy beans and veggies taste great, and the stew warms me up on cold, blustery days. —Tacy Fleury, Clinton, South Carolina
10 ServingsPrep: 20 min. Cook: 8 hours

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
  • 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

Directions

  • Combine the flour, salt and pepper in a large resealable plastic bag.
  • Add beef, a few pieces at a time, and shake to coat.
  • 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.
  • Whisk the tomato sauce, water, taco seasoning and cumin; pour over
© Taste of Home 2013

2 of 2

Mexican Beef & Bean Stew (continued)

Directions (continued)

  • 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).
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013