Slow Cooker Mexican Beef Stew

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 can black beans , 15 ounce
• 2 medium carrots , peeled and chopped
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 1 can diced tomatoes , 14.5 ounce
• 1 can reduced-sodium beef broth , 14.5 ounce
• 1.5 teaspoons chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 cup frozen whole kernel corn
• 0.25 cups Chopped avocado , Optional

Instructions

1. 1

   Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.

2. 2

   Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.

3. 3

   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.

4. 4

   Cover and cook on low for 7 hours or until the beef is fork-tender.

5. 5

   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.