The ingredient list now reflects the servings specified
Directions
REYNOLDS KITCHENS TIP:
Cleaning up a messy slow cooker can take as long as it took to make your delicious meal - at least it feels that way sometimes! But by using a slow cooker liner, you'll have all the time you'll want to enjoy this delicious beef stew with your friends and family. When all is said and done, simply toss the liner away and put away the slow cooker. No scrubbing or soaking required!
Nutrition Facts
Per Serving:
272 calories; protein 21.9g; carbohydrates 27g; fat 8.7g; cholesterol 39.8mg; sodium 646.5mg.
Full Nutrition
This was perfect! And I never use my slow cooker without the Reynolds liners! A 'must have' in my kitchen! This stew has tender beef chunks bathing in a Mexican style broth...yum! Very hearty and satisfying! I made it as written except I doubled the garlic because I'm a garlic lover! I think next time I'll also double the beef because I found myself wanting more. I topped mine with green onions and shredded cheddar cheese. I served it with a mound of white rice in the center of each bowl, as you can see in my photo. I will definitely be making this again! Read More
This was perfect! And I never use my slow cooker without the Reynolds liners! A 'must have' in my kitchen! This stew has tender beef chunks bathing in a Mexican style broth...yum! Very hearty and satisfying! I made it as written except I doubled the garlic because I'm a garlic lover! I think next time I'll also double the beef because I found myself wanting more. I topped mine with green onions and shredded cheddar cheese. I served it with a mound of white rice in the center of each bowl, as you can see in my photo. I will definitely be making this again! Read More
A comforting stew with a zing. I only used 1/2 tsp. of New Mexico Chili powder because it is so hot. I did make a roux so the stew was thicker. Melt 3 Tbsp. of butter in a pan on medium heat. Add 3 Tbsp. of flour. Stir and cook at least five minutes. Add beef broth slowly to the roux while stirring. It should immediately begin to thicken. Bring to a simmer while stirring to avoid lumps. Add to stew and stir. Cook for at least 5-10 minutes until incorporated.The bread bowl was the perfect way to eat this stew! I used the Reynolds liners which makes it a breeze to clean up. Read More
Love this recipe. I made this in my pressure cooker. I always sub beef bouillon instead of broth and omit salt. I added a tablespoon of diced chipotle peppers which added just the right zing without being too spicy. Also used way more carrots than 2. Love the sweet carrots with the spicy beef. Read More
Made the recipe just the way it said and it was a hit. The only thing I might do is add a vegetable or 2 more. I also served it with some Spanish rice in the bowl. Read More
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 butter and flour then added the juice to make a delicious gravy. There is probably an easier way but gravy intimidates me so I made it the sure-fire way. I added the meat etc. back in to reheat. Next time I will add a bit more heat and extra carrots. I served it over white rice with a layered Mexican dip and tortilla chips. Read More
Easy recipe and has good flavor. I did add twice the amount of carrots and corn and 1 seeded jalapeño. At about half way through cooking I found a half can of Rotel's in the fridge I needed to use and threw that in on top. My husband likes spicy food, but it would have been good even without it. Thanks for sharing. Read More
This was was excellent! We all enjoyed it and next time I will double the recipe because it went fast. The slow cooker liners make for easy clean up which is awesome! (I topped my serving of stew with shredded cheese sliced green onion and Sriracha and oh my goodness it was gooood!) Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was perfect! And I never use my slow cooker without the Reynolds liners! A 'must have' in my kitchen! This stew has tender beef chunks bathing in a Mexican style broth...yum! Very hearty and satisfying! I made it as written except I doubled the garlic because I'm a garlic lover! I think next time I'll also double the beef because I found myself wanting more. I topped mine with green onions and shredded cheddar cheese. I served it with a mound of white rice in the center of each bowl, as you can see in my photo. I will definitely be making this again!
A comforting stew with a zing. I only used 1/2 tsp. of New Mexico Chili powder because it is so hot. I did make a roux so the stew was thicker. Melt 3 Tbsp. of butter in a pan on medium heat. Add 3 Tbsp. of flour. Stir and cook at least five minutes. Add beef broth slowly to the roux while stirring. It should immediately begin to thicken. Bring to a simmer while stirring to avoid lumps. Add to stew and stir. Cook for at least 5-10 minutes until incorporated.The bread bowl was the perfect way to eat this stew! I used the Reynolds liners which makes it a breeze to clean up.
Love this recipe. I made this in my pressure cooker. I always sub beef bouillon instead of broth and omit salt. I added a tablespoon of diced chipotle peppers which added just the right zing without being too spicy. Also used way more carrots than 2. Love the sweet carrots with the spicy beef.
Made the recipe just the way it said and it was a hit. The only thing I might do is add a vegetable or 2 more. I also served it with some Spanish rice in the bowl.
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 butter and flour then added the juice to make a delicious gravy. There is probably an easier way but gravy intimidates me so I made it the sure-fire way. I added the meat etc. back in to reheat. Next time I will add a bit more heat and extra carrots. I served it over white rice with a layered Mexican dip and tortilla chips.
Easy recipe and has good flavor. I did add twice the amount of carrots and corn and 1 seeded jalapeño. At about half way through cooking I found a half can of Rotel's in the fridge I needed to use and threw that in on top. My husband likes spicy food, but it would have been good even without it. Thanks for sharing.
This was was excellent! We all enjoyed it and next time I will double the recipe because it went fast. The slow cooker liners make for easy clean up which is awesome! (I topped my serving of stew with shredded cheese sliced green onion and Sriracha and oh my goodness it was gooood!)
