Mexican Beef & Bean Stew

This hearty, slow cooked stew with south-of-the-border flavors features tender beef, corn, beans, and salsa to make a satisfying dish that the whole family will enjoy.

Ingredients

1.5 pounds beef for stew, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme
1 cup Pace® Chunky Salsa
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 tablespoons chili powder
1 teaspoon cumin
0.25 teaspoon garlic powder

Instructions

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.

Mexican Beef & Bean Stew

This hearty, slow cooked stew with south-of-the-border flavors features tender beef, corn, beans, and salsa to make a satisfying dish that the whole family will enjoy.

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.

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