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Mexican Beef and Bean Stew

By: Campbell's Kitchen

"This hearty stew with south-of-the-border flavors features Campbell's® Condensed Beef Consomme, tender beef, corn, beans, salsa, garlic and savory spices."

Rate/Review | Read Reviews (15)

Prep Time:
15 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 pounds beef for stew, cut in 1 inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (10.5 ounce) can Campbell's® Condensed Beef Consomme
1 cup Pace® Thick & Chunky Salsa
1 large onion, coarsely chopped
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder

Directions

Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often.
Stir the beef, consomme, 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.