INGREDIENTS
• 1 Reynolds® Slow Cooker Liner (so worth
the ease of clean up)
• 1-Pound beef stew meat, cut into 1-inch
pieces
• 2 Tablespoons all-purpose flour
• 2 Tsp garlic powder
• 1 Tablespoon olive oil
• 1 Cup water
• 2 Medium carrots, peeled and chopped
• 1 Medium green Bell pepper – seeded and chopped
• 1 Medium onion, chopped
• 1 Can diced tomatoes, undrained
• 1 Tablespoon beef bouillon powder
• 1 Can enchilada sauce
• 1 Can pinto beans, rinsed and drained (use
black beans if preferred)
• 1 Cup frozen whole kernel corn
• 1 Small chopped avocado
• Fresh cilantro chopped for garnish (optional)
INSTRUCTIONS
1. In a ziplock bag, mix flour, 1 Tsp
garlic powder and 1 Tsp pepper. Add beef
to bag, zip and mix until beef is coated with flour mixture.
2. In slow cooker – line with the liner
if using. Add carrots to bottom of slow
cooker. Put Bell pepper and onion on top of carrots.
3. In skillet, add oil and heat. Add beef and brown lightly on all sides. Add water to beef. Scrape pan and mix into a gravy.
4. Pour beef and liquid into slow cooker. Add tomatoes, bouillon powder and enchilada
sauce on top. Cover and cook for 5-6
hours.
5. Stir stew. Add corn and beans and cook 30 additional minutes.
6. Serve with avocado and cilantro (if
desired). Additional toppings or accompaniments
– sour cream, shredded cheddar or tortilla chips.
