Mexican Beef and Bean Slow Cooker Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 209.0
  • Total Fat: 4.6 g
  • Cholesterol: 68.1 mg
  • Sodium: 483.3 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 28.2 g

View full nutritional breakdown of Mexican Beef and Bean Slow Cooker Stew calories by ingredient
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Number of Servings: 8


    2 lbs. Boneless Chuckeye Roast
    1 large onion
    1/4 cup flour
    1 tsp. chili powder
    1 tsp cumin
    1/2 tsp ground corriander
    1 can kidney beans, drained and rinsed


Cut the roast into bite size chunks (trim fat). Cut the onion in large pieces. Put both in the slow cooker. Sprinkle with flour and seasoning. Toss. Stir in beans and broth. Cook on low for 6-8 hours.

Serve over rice with sour cream and cheddar cheese, or wrapped in tortillas.

Number of Servings: 8

Recipe submitted by SparkPeople user CJBIRDSONG.

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