This tomato-based one-pot beef stew cooks up in the slow cooker. You can also cook it on low heat in the oven if you’d prefer.

Yield: Serves 6.



  • 1 can (14 oz/398 mL) Mexican-style stewed tomatoes
  • 1 can (10 oz/284 mL) beef broth
  • 1 cup medium salsa
  • 2 cups frozen corn, thawed
  • 2 cups baby carrots
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, bruised
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 lb (1 kg) boneless chuck steak, cubed
  • 1/4 cup all-purpose flour
  • 1/2 cup water


  1. Combine all ingredients except flour and water in a slow cooker.
  2. Cover and cook, on high heat setting until meat is tender, about 4 hours.
  3. Whisk together flour and water until smooth. Stir into stew. Cover and cook on high heat setting for 1 hour or until thickened. May be frozen for up to 1 month.
Nutritional analysis per serving:

​ 485 Calories, 16.9 g fat, 58.2 g protein, 29.5 g carbohydrate, 5.0 g fibre, 1162 mg sodium


We tested this recipe in a slow cooker. To cook in the oven, preheat oven to 325°F. Combine ingredients as above in a Dutch oven. Cook, covered, stirring occasionally, until meat is tender, about 2 1/2 - 3 hours. Stir flour mixture into stew and cook an additional 40 minutes.