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Slow Cooker Mexican Beef Stew

Reynolds Kitchens

"Let the slow cooker do the work for you in this hearty south-of-the-border stew."
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7 h 30 m servings 272 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
  2. Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
  3. Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
  4. Cover and cook on low 7 hours or until the beef is fork-tender.
  5. Stir in the 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.


  • 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; 8.7 g fat; 27 g carbohydrates; 21.9 g protein; 40 mg cholesterol; 646 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 44
  1. 56 Ratings

Most helpful positive review

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 an...

Most helpful critical review

Tasted ok, but it seemed to be missing something. Next time I think I'll add Taco seasoning instead of chili powder along with jalapeños.

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Least positive

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 an...

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. Ad...

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 wi...

I didn't brown the meat, just dumped it in the crock with a little flour. I used fire roasted tomatoes. The family liked it!

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 ...

Decent, needs more flavor. I'd probably add garlic powder and a few dashes of cayenne pepper next go around.

Next time I will definitely use some crushed red pepper like recipe suggested. Not a lot, just a little. I used 1/2 more stew meat and glad I did. You can always add more veggies if you want, I ...

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 ste...