Slow Cooker Mexican Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	47%	71%
fat	2%	3%
aromatics	18%	23%
salt	0%	0%
thickener	2%	1%
vegetables and beans	78%	91%
collagen idx	0.8	0.8
marbling idx	0.5	0.5

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	1 Reynolds® Slow Cooker Liner
454 g	1 pound beef stew meat, cut into 1-inch pieces
15 g	2 tablespoons all-purpose flour
14 g	1 tablespoon canola oil
425 g	1 (15 ounce) can black beans, rinsed and drained
122 g	2 medium carrots, peeled and chopped
150 g	1 medium onion, chopped
6 g	2 cloves garlic, minced
411 g	1 (14.5 ounce) can diced tomatoes, undrained
411 g	1 (14.5 ounce) can reduced-sodium beef broth
4 g	1.5 teaspoons chili powder
2 g	1 teaspoon ground cumin
3 g	0.5 teaspoon salt
1 g	0.25 teaspoon ground black pepper
154 g	1 cup frozen whole kernel corn
30 g	0.25 cup Chopped avocado, cilantro, and/or crushed red pepper

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“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” — a cook, 4★

“Excellent!! This is a restaurant quality recipe. I doubled the recipe plus used extra pot roast. It cooked overnight for 8 hours on low then I put it in the fridge in the morning. At dinner time I drained the juice into a measuring cup. I made a roux with butt” — a cook, 5★