Prep time 10 min.

Cook time 10 min. plus Slow Cooker


1/3 cup all-purpose flour

1 Tbsp. chili powder

2 tsp. cumin

1/2 tsp. each salt and black pepper

2 Tbsp. vegetable oil

3 lb. stew beef, cubed

2 1/2 cups College Inn® Unsalted Bold Beef Stock, divided

1 lb. red potatoes, peeled, cut into 1-inch cubes

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained

1 onion, chopped

1 chipotle pepper in adobo sauce

Cilantro or parsley leaves, optional

Sour cream, optional

Shredded cheddar cheese, optional


  1. Stir together flour, chili powder, cumin and salt and pepper in a slow cooker.

  2. Heat oil in a large skillet over medium-high heat. Add beef in 2 batches and brown on all sides. Add beef to slow cooker and stir to coat with flour mixture.

  3. Add 1/2 cup stock to skillet, and cook over low heat, stirring to loosen browned bits from bottom of skillet; add to beef in slow cooker.

  4. Add remaining 2 cups stock, potatoes, corn, tomatoes, onion and chipotle; stir. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH. Serve with cilantro, sour cream and cheese, if desired. 

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