Mexican Beef And Bean Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mexican Beef And Bean Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mexican Beef And Bean Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 pounds beef for stew, cut in
• 1 inch pieces
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 (10.5 ounce) can Campbell's®
• Condensed Beef Consomme
• 1 cup Pace® Thick & Chunky
• Salsa
• 1 large onion, coarsely chopped
• 1 (15 ounce) can pinto beans,
• rinsed and drained
• 1 (16 ounce) can whole kernel
• corn, drained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Coat the beef with flour. Heat the oil in a 12-inch skillet over

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

medium-high heat

Step 2: Technique & Execution

Add the beef and cook in 2 batches until it's well browned, stirring often

Step 3: Technique & Execution

Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker

Step 4: Technique & Execution

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork- tender.