Crock Pot Southwestern Beef Stew
Warm up your weeknight dinners with this Crock Pot Southwestern Beef Stew, a hearty and flavorful dish that’s as easy as it is satisfying. Featuring tender chunks of seared beef, vibrant veggies like red bell pepper, carrots, and corn, and a richly seasoned broth infused with smoky paprika, chili powder, and cumin, this stew delivers bold, southwestern-inspired flavors with every bite. Perfect for busy days, this slow-cooker recipe lets you prep in just 20 minutes and enjoy melt-in-your-mouth beef after hours of effortless cooking. Topped with fresh cilantro and a squeeze of lime, and paired with crusty bread or cornbread, it’s a comforting bowl of goodness the whole family will love!
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 1 red bell pepper, diced
- 3 medium russet potatoes, peeled and cubed
- 1 cup corn kernels, frozen or canned
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, rinsed and drained
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the beef stew meat to the skillet and sear on all sides until browned. This will help lock in the flavor. Work in batches if necessary, then transfer the browned beef to the Crock Pot.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until aromatic, then transfer to the Crock Pot.
Add the sliced carrots, diced red bell pepper, cubed potatoes, and corn kernels to the Crock Pot.
Pour in the fire-roasted diced tomatoes (with juices), black beans, and beef broth.
Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Gently mix all ingredients in the Crock Pot to combine.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Taste and adjust seasonings as needed before serving.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with crusty bread or cornbread for a complete meal.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.1 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1672 mg | 36% | |
*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.
