Ingredients
- 2 pounds lean ground beef
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 4 medium potatoes, peeled and cubed
- 5 medium carrots, chopped
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
What Makes This Recipe So Great
Comforting and full of flavor with minimal effort. It uses simple ingredients and the slow cooker does most of the work. It’s perfect for busy days when you want a warm, hearty meal waiting for you.
Best Cooking Tips
- Brown the ground beef before adding it to the slow cooker to enhance flavor.
- Chop vegetables into similar sizes to ensure even cooking.
- Avoid lifting the lid too often to keep the stew hot and cook evenly.
- Chop vegetables into similar sizes to ensure even cooking.
- Avoid lifting the lid too often to keep the stew hot and cook evenly.
Step 1
Heat 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 browned, transfer it to the slow cooker.
Step 2
Toss in the corn and condensed soup, then pour in the water and add the diced tomatoes with chiles. Add the potatoes, carrots, onion, bell pepper, and all the spices—chili powder, cumin, salt, and pepper. Give everything a good stir to mix it all together.
Step 3
Cover the slow cooker and let it cook until the stew is bubbling and the vegetables are nice and tender. This usually takes around 8 hours on low or about 4 hours if you’re short on time and cook it on high.
Best Ways To Serve
Serve this stew over creamy mashed potatoes or buttered egg noodles for a filling meal. A side of crusty bread or a fresh green salad pairs nicely to balance the rich flavors.
Refrigeration Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to maintain moisture. This stew also freezes well for up to 2 months.
