Mexican Beef Stew

Mexican Beef Stew

Ingredients:
· 1 pound beef stew meat, cut into 1-inch cubes
· 2 tablespoons all-purpose flour
· 1 tablespoon olive oil
· 1 (15 ounce) can black beans, no salt-added, rinsed and drained
· 2 medium carrots, sliced
· 1 medium onion, chopped
· 2 cloves garlic, minced
· 1 (14.5 ounce) can diced tomatoes, no salt added
· 1 (14.5 ounce) can low-sodium beef broth
· 2 teaspoons chili powder
· 1 teaspoon ground cumin
· 1/2 teaspoon freshly ground black pepper
· 1/2 teaspoon crushed red pepper
· 1 cup frozen corn kernels
· 1 avocado, peeled, pitted, and cubed (optional)

Directions:
1. Place beef cubes in a bowl, sprinkle with flour. Stir to coat beef with flour.
2. Heat olive oil in a skillet over medium-high heat. Add beef cubes and brown beef
on all sides, about 5 minutes.
3. Add beef, beans, carrots, onion, garlic, diced tomatoes, beef broth, and spices to
slow cooker. Stir to combine.
4. Cover and cook on low for 7 hours or until beef is tender.
5. Add corn kernels and stir gently. Recover and cook for another 15 minutes.
6. Serve topped with avocado cubes.