Crock Pot Beef and Chile Stew
Warm, hearty, and bursting with bold Southwestern-inspired flavors, this Crock Pot Beef and Chile Stew is the ultimate comfort food for busy weeknights or cozy weekends. Tender cubes of seared beef chuck roast simmer for hours in a rich, spiced broth infused with smoky paprika, earthy cumin, and a touch of heat from diced green chiles. Paired with hearty vegetables like russet potatoes and carrots, this easy slow-cooker recipe is as nourishing as it is satisfying. With just 20 minutes of prep, the crock pot does all the work, delivering melt-in-your-mouth beef and perfectly cooked veggies. Garnished with fresh cilantro for a vibrant finish, this stew is perfect served alongside crusty bread or fluffy steamed rice. Whether you're meal prepping or feeding a crowd, this Crock Pot Beef and Chile Stew is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 3 medium Russet potatoes
- 3 large Carrots
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 4-ounce can Diced green chiles
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 2 tablespoons Fresh cilantro
Instructions
Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes.
Season the beef cubes with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil, and when hot, sear the beef cubes on all sides until browned, about 2-3 minutes per side. Work in batches if necessary. Transfer the browned beef to the crock pot.
Peel and dice the yellow onion. Mince the garlic cloves. Add both to the same skillet and sauté for 3 minutes until softened and fragrant. Transfer to the crock pot.
Peel and dice the potatoes into 1-inch chunks. Slice the carrots into 1/2-inch thick rounds. Add both to the crock pot.
Pour the beef broth into a bowl and whisk in the tomato paste, diced green chiles, ground cumin, smoked paprika, dried oregano, and the bay leaf. Mix well, then pour the mixture over the ingredients in the crock pot.
Stir gently to combine all ingredients, ensuring the beef and vegetables are evenly coated in the broth and spices.
Cover the crock pot with a lid and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and the vegetables are fully cooked.
Once cooked, remove the bay leaf and stir in the chopped fresh cilantro for a burst of freshness.
Serve hot and enjoy your Crock Pot Beef and Chile Stew with some crusty bread or steamed rice on the side.
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7437 mg | 323% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 31.2 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 7504 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
