This cake is made with lemon curd and is simple to prepare. I also occasionally bake them in muffin tins to make packing a picnic or lunch easier. Keeps well for a few days if wrapped in aluminum foil and greaseproof paper.
| Prep Time: | 15 mins |
| Cook Time: | 7 hrs 15 mins |
| Total Time: | 7 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 1 Reynolds® Slow Cooker Liner
- 1 pound beef stew meat, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 tablespoon canola oil
- 1 (15 ounce) can black beans, rinsed and drained
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14.5 ounce) can reduced-sodium beef broth
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup frozen whole kernel corn
- ¼ cup Chopped avocado, cilantro, and/or crushed red pepper (Optional)
Instructions
- Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.
- Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.
- Place beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with browned beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low for 7 hours or until the beef is fork-tender.
- Stir in corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 8 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 647 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used this recipe as a general outline for my Mexican beef stew because I know everyone’s recipe is different and I wanted to put my own take on it esp. since my husband loves when I put my own spin to recipes that I find. I did not coat the beef in flour but I added *necessary* ingredients but could be seen as unnecessary to some and my added ingredients were celery, lime juice, chickpeas, Cholula, 2-3 tbsp salsa, Worcestershire sauce, chili garlic sauce, and flour to thicken the stew to my liking which was probably 15 or so tbsp of flour total Lol. I need that extra flavor but not spicy. I did this in the instapot on slow cook feature for 5 hours and my mother in law was telling me that I need to send her the recipe but I’m over here thinking that I personalized my stew Lol.
This was Great!! I was in a rush so I just dumped everything into the slow cooker save the corn before I left for work. I doubled the meat as suggested and I’m glad I did. I did add bullion and a little red wine, along with half a jalapeno and whole green pepper. I added some wondra flour to thicken it an hour before serving. YUM!!! Thanks for the great recipe!!!
This is absolutely delicious. I used the beef broth to get the fond off the pan after browning the meat before dumping it into the slow cooker, which only made sense to me as you don’t want to lose any of the flavor. But other than that, I stuck to the recipe and it is DELICIOUS!
Added extra fresh garlic, re seasoned and added more salt and pepper and an extra teasoon or two of cumin as it cooked. My sauce was a little runny so I put flour and some sauce in a little bowl and mixed until it was smooth and then added it to meat and sauce.When it was ready I added a tablespoon of sour cream to it. It was very yummy, I will definitely make it again
I substituted yellow hominy for corn as I didn’t have any. Worked great.
I made this recipe as it was written. The ingredients were easy to put together. The result was a delicious meal. Thanks for sharing.
Call me a traditionalist, but I have to add potatoes and carrots. Everything else is the same. Awesome.
Excellent flavors. My husband had a second helping. I made it in my Instant Pot with the bones leftover from a 15 lb. prime rib that I had used to make stock. So I used that meat, a quart of stock and an extra can of kidney beans. Everything else remained as written. Will definitely make it again. Thanks for the yummy recipe.
It was very good. I did however reduce the amount of cumin from one tsp to a pinch because I am not a big fan of it. Ion fact in Mexico we don’t use it as much) the rest left as is. Will make again!
This was so good. I made it with double the broth. Instead of stew meat are used ribeye steak. I cook the steak and left it on the side until almost ready to serve. I added the juice of half a lime… It was a big hit. I’ll definitely be making this again.
The stew was delicious for a cold rainy day! I used a can of Rotel so the canned tomatoes. Also instead of hamburger meat, diced beef ( my fave!) so the stew would not become mushy from overlooked hamburger meat. Served it with jalapeño cornbread and suggested toppings.
Made this last night for supper and it was good. I did make some changes due to other reviews. I used 1 Tbsp cumin and chili powder, added 1 lb of mushrooms, around 1.5 cups water( it looked a little dry), and a 7 oz can of jalapenos. I also added a can of whole kernal corn at the beginning with everything else. The extra spices and jalapenos made it spicy but that is the way I like it. Cooked it on high for 5 hours
Reminds me of tortilla soup you get at Mexican restaurants (just need to add the tortillas). I skipped the avocado (this time) and added a little sour cream and shredded cheese. So easy and tastes great. Beef was quite tender after 7+ hours.
This was super yummy and will replace my old beef stew recipe.
Delicious and easy, put it in the crockpot before work and when you get home the house smells great. I’ll probably add more tomatoes and a few jalapeños next time.
My family loved it! I used a little extra beef, and increased the broth by one can just to make it go further, and two cut up potatoes, it turned out amazing!! Will be making it again, definitely!
Loved it. Didn’t have any chili powder so sub’d cayenne, paprika, oregano, cumin, and garlic. Really really good, but cayenne sneaks up on ya so work up to it if ya don’t like HOT!
So yummy! Added corn starch mixed with a little warm water to thicken. Use good fatty stew meat 😉 Can’t wait to make again!
Needed to make it a bit more spicy :), otherwise this is incredible.
This is a very simple, versatile and very good stew. I used a Dutch oven (not a slow cooker) and it was great. I think that next time I’ll use a smaller cut/cube of meet (less than 1″) as it would make the consistency more uniform. We topped it with sour cream, green onions and tortilla chips and had leftovers for lunches. I would definitely make it again.
I made it and followed the recipe as stated. It was very good but it doesn’t make much. I will make it again and double the ingredients plus personalize it more to my and my wife’s tastes.