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Mexican Beef Stew

A simple recipe that could be made in a slow cooker or on the stove top
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Servings 6

Ingredients
  

  • 1 pound beef stew meat cut into 1-inch pieces
  • 2 Tbsp all-purpose flour
  • 1 Tbsp canola oil
  • 1 - 15 oz black beans drained and rinsed
  • 2 medium carrots peeled and chopped
  • 1 small onion chopped, about 1 cup
  • 2 cloves garlic minced
  • 1 -14.5 oz diced tomatoes undrained
  • 2 cups beef broth
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 frozen bag of whole kernel corn

chopped avocado, chopped cilantro, and/or crushed red pepper (optional)

Instructions
 

  • Coat the beef with flour. Heat oil in a large skillet over medium high heat.
    Add beef and cook about 5 minutes, stirring frequently, until beef is browned; set aside.
    Add the beans, carrots, onion, garlic, and browned beef to either a slow cooker or stock pot.
    Gently stir in tomatoes, broth, chili powder, cumin, salt, and pepper.
    Cover and cook 3-4 hours on high or 6-7 hours on low, until beef is fork tender.
    Carefully remove lid and stir in corn and cook 10 minutes longer or until corn is heated through.
    Top with avocado, cilantro and/or crushed red pepper, if desired

Notes

The mexican beef stew can easily be doubled