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
Ingredients:
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
Directions:
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!
