Lunch: Mexican Beef and 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 1/2 lb. beef for stew
2 tbsp. all-purpose flour
1 tbsp. vegetable oil
1 can Campbell's® Condensed Beef Consommé
1 c. Pace® Chunky Salsa
1 large onion
1 can pinto beans
1 can whole kernel corn
2 tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. 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 on HIGH for 4 to 5 hours) or until the beef is fork-tender.

Add a review for Mexican Beef and Bean Stew