Mexican Beef and Bean Stew

Mexican Beef and Bean Stew


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This hearty stew with south-of-the-border flavors features Campbell's® Condensed Beef Consomme, tender beef, corn, beans, salsa, garlic and savory spices.

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Bradenton, FL

Time needed

10 min preparation + 90 min cooking

Serving Size / Yield

5 servings


  • 1 1/2 lb. stew beef, cut into 1-inch pieces
  • 2 Tbs. all-purpose flour
  • 1 Tbs. vegetable oil
  • 1 10.5-oz. can Campbell's® Condensed Beef Consomme
  • 1 C. Pace® Thick & Chunky Salsa
  • 1 lg. onion, coarsely chopped
  • 1 15-oz. can pinto beans, rinsed and drained
  • 1 16-oz. can whole kernel corn, drained
  • 2 Tbs. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. garlic powder

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Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often. Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker. Cover and cook on LOW for 8-9 hours or until the beef is fork-tender.

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