Description
This Slow Cooker Mexican Beef Stew is loaded with tender chunks of beef, hearty vegetables, and bold spices for a rich, comforting dish with south-of-the-border flair.
Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat and brown the beef chunks on all sides.
- Transfer the browned beef to the slow cooker.
- Add chopped onion, garlic, red and green bell peppers.
- Pour in the beef broth, diced tomatoes, and stir in tomato paste.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
- 30 minutes before serving, stir in black beans and corn.
- Adjust seasoning if needed and let it heat through.
- Garnish with fresh cilantro before serving if desired.
Notes
Serve with warm tortillas or over rice for a filling meal. Great for leftovers and freezes well.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
Keywords: mexican beef stew, slow cooker, crockpot, comfort food, spicy beef stew