Mexican Beef Stew
Beef Stew is a favorite comfort food but sometimes it's loaded with potatoes. This recipe removes the starchy potatoes and adds in all of the delicious flavors of Mexico!
Equipment
- Slow Cooker or Crock-Pot
Ingredients
- 1 lb beef stew meat (or a more lean beef) cut into 1" pieces
- 2 Tbsp arrowroot
- 1 Tbsp olive oil
- 2 medium carrots peeled and chopped
- 2 medium sweet potatoes peeled and chopped (optional)
- 1 cup chopped onion
- 2 cloves garlic minced
- 1-2 fresh jalapenos finely diced (optional)
- 1 14.5 oz can diced tomatoes undrained
- 2 cups beef broth
- 2 tsp chili powder
- 1 tsp ground cumin
- salt and pepper to taste
- chopped avocado, chopped cilantro and/or crushed red pepper optional
- 1 dollop plain Greek yogurt per serving, optional
Instructions
- If desired, line a 5-6 quart slow cooker or Crock-Pot with a slow cooker liner. Fit the liner snugly against the bottom and sides of the crock; pull top of liner over the rim of the crock.
- Coat the beef with arrowroot. Heat oil in a large skillet over medium heat. Add beef and cook about 5 minutes, stirring frequently, until beef is browned; set aside.
- Add carrots, sweet potatoes (optional), onion, garlic, jalapeno (optional) and browned beef to the slow cooker. Gently stir in tomatoes, broth, chili powder, cumin, salt and pepper. Cover and cook 3-4 hours on High or 6-7 hours on Low, until beef is fork tender.
- Serve stew directly from slow cooker. Top with avocado, cilantro and/or red pepper and a dollop of Greek yogurt if desired.