Mexican Beef & Bean Stew Recipe
Mexican Beef & Bean Stew Recipe photo by Taste of Home

Mexican Beef & Bean Stew Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 10 servings

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

  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).
Originally published as Mexican Beef & Bean Stew in Simple & Delicious February/March 2013, p38

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mexican Beef & Bean Stew

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Dec. 9, 2013

It was very good.

MY REVIEW
Reviewed Sep. 27, 2013

easy. topped it with sour cream. delicious.

MY REVIEW
Reviewed Apr. 4, 2013

I made it today and it was excellent.

MY REVIEW
Reviewed Feb. 18, 2013

What a nice surprise when we got home! Easy and really tasty. I omitted the potatos and added a red pepper. Served over rice. Everyone loved it.

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