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Why This Dish Is Hard To Resist
Warm and comforting, perfect for chilly days. The slow cooking makes the beef tender and flavorful. It’s an easy meal that fills the house with a delicious aroma.
Cooking Secrets
- Brown the ground beef before adding it to the slow cooker for extra flavor.
- Chop vegetables into similar sizes to ensure even cooking.
- Avoid opening the slow cooker lid too often, as it can extend cooking time.
- Chop vegetables into similar sizes to ensure even cooking.
- Avoid opening the slow cooker lid too often, as it can extend cooking time.
Step 1
Warm a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s mostly browned and crumbly—this should take about 5 minutes. Once the beef is ready, transfer it to the slow cooker.
Step 2
Stir in the corn and the condensed soup. Pour in the water and add the diced tomatoes with chiles, potatoes, carrots, onion, and bell pepper. Sprinkle in the chili powder, cumin, salt, and pepper, then give everything a good stir to combine.
Step 3
Cover the slow cooker and let it cook until the stew is bubbling and the vegetables are tender. This usually takes about 8 hours on Low or around 4 hours on High. When it’s done, give it a taste and adjust the seasoning if needed before serving.
Serving Inspiration
Serve this stew with crusty bread or over a bed of mashed potatoes. A simple green salad on the side adds freshness. It also pairs well with steamed rice or buttered noodles.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This stew also freezes well—cool completely before freezing, then reheat gently on the stove.
55
people cooked this recipe
