slow cooker mexican-style beef stew

After the day I've had (and it's only noon!) I really needed something comforting and low-effort for dinner... and since I was craving something beefy and not so american after all the poultry we've been having lately, I threw together this simple, delicious stew! I hope you like it as much as we do!

Slow Cooker Mexican-Style Beef Stew Recipe

olive oil
1 1/2 - 2 lbs beef stew meet
1 large onion, chopped
5-6 garlic cloves, minced
2 teaspoons cumin
1 teaspoon chipotle chili pepper
1 teaspoon oregano
salt & pepper
2 (15oz) cans cream-style corn
2 (4oz) cans diced green chilis
1 (15oz) can crushed or diced tomatoes
3 cups beef stock

Turn your crockpot on high. Coat the bottom with olive oil and throw in your chopped onions to soften while you prepare the rest of the ingredients (read: open cans!). Stir in the garlic, seasonings and salt & pepper, and then toss in the rest of the ingredients.

Turn the heat down to low and cook for 6-8 hours (or longer!). Serve with shredded cheese, sour cream, tortilla chips and fresh cilantro if you have it!

Related Posts with Thumbnails