Slow Cooker Mexican Beef Stew

Let the slow cooker do the work for you in this hearty south-of-the-border stew. And when you’re finished, simply remove the liner and put away the slow cooker. No scrubbing or soaking required!

  • Prep Time

    20 minutes

  • Servings


  • Cook Time

    7 hours 10 minutes

  • Course

    Soups & Salads

You’ll Need...

Slow Cooker Liners


  • For Regular Size Slow Cookers

  • For Small Size Slow Cookers


LINE a 5 to 6-quart slow cooker with a Regular size Reynolds Kitchens® Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl pull top of liner over rim of bowl.

COAT the beef with flour. Heat oil in a large skillet over medium-high heat. Add beef and cook about 5 minutes, stirring frequently, until beef is browned set aside. Add the beans, carrots, onion, garlic and browned beef to the lined slow cooker. Gently stir in tomatoes, broth, chili powder, cumin, salt, and pepper with a wooden or plastic spoon.


COVER and cook 3 to 4 hours on HIGH OR 6 to 7 hours on LOW, until the beef is fork-tender.

CAREFULLY remove lid to allow steam to escape. Gently stir in the corn. Cover and cook 10 minutes longer or until corn is heated through.


SERVE stew directly from lined slow cooker. Top with avocado, cilantro, and/or crushed red pepper, if desired. Remove all food and cool slow cooker completely before removing liner from slow cooker. Do not lift or transport liner with food inside.

For fewer servings, use half of each ingredient and cook in a 2 ½ to 3-quart slow cooker lined with a Small size Reynolds Kitchens® Slow Cooker Liner.