Mexican Beef & Bean Stew

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Serving size:6
Prep Time:
Total Time:
Mexican Beef & Bean Stew

Ingredients

  • 11/2 lb beef for stew, cut into 1-inch pieces
  • 2 tbsp all-purpose flour
  • 1 tbsp vegetable oil
  • 1 can (10 1/2 ounces) <a href="http://www.campbellskitchen.com/" target="blank">Campbell's® Condensed Beef Consommé</a>
  • 1 cup 1 can (10 1/2 ounces) <a href="http://www.campbellskitchen.com/" target="blank">Campbell's® Condensed Beef Consommé</a>
  • 1 large onion, coarsely chopped (about 1 cup)
  • 1 can (about 15 ounces) pinto beans, rinsed and drained
  • 1 can (about 16 ounces) whole kernel corn, drained
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 cloves garlic

Directions

Coat the beef with the flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often.

Stir the beef, consommé, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

*Or on HIGH for 4 to 5 hours.