Slow Cooker Beef and Black Bean Stew

beef and beans stew
Brian Hagiwara/Getty Images
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Servings: 6 to 8 servings

Lean ground beef and black beans make this a hearty stew, and the tomatoes, corn, and seasonings give it Southwest flavor.


  • 2 pounds lean ground beef, at least 85%
  • 2 large cloves garlic (minced)
  • 1 cup onion (chopped)
  • 1 large (28-ounce) can tomatoes (chopped)
  • 1 cup chunky salsa
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 can Mexicorn, about 11 ounces (drained)
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 1 bunch green onions with 3 inches of tops (thinly sliced)
  • Optional: 1 tablespoon chopped fresh cilantro or flat-leaf parsley
  • Optional: shredded cheese, guacamole, sour cream

Steps to Make It

  1. In a large skillet, brown ground beef with garlic and onion; drain and transfer to the slow cooker.

  2. Add tomatoes, chunky salsa, cumin, salt and pepper, corn, and black beans.

  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

  4. Add green onions and cilantro, if used, during the last 30 minutes of cooking.

  5. Serve with shredded cheese, guacamole, or sour cream, alongside tortilla chips or cornbread.