Crock Pot Taco Beef Stew
Warm, hearty, and bursting with bold Mexican-inspired flavors, Crock Pot Taco Beef Stew is the ultimate comfort food fusion! This slow-cooked masterpiece combines tender, seared beef stew meat with a medley of wholesome veggies like potatoes, carrots, and corn, all infused with the zesty kick of taco seasoning. The addition of black beans, diced tomatoes, and a splash of beef broth creates a rich, flavorful base that simmers to perfection in your crock pot. Whether you're serving this easy, one-pot meal for a cozy weeknight dinner or a casual gathering, it's a delicious crowd-pleaser. Top with fresh cilantro for a bright garnish and serve with crusty bread or tortilla chips for the ultimate finishing touch. Perfect for meal prepping and as a go-to comfort food option, this taco-inspired stew is sure to make your slow cooker a star in your kitchen!
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Recipe Information
Ingredients
- 2 lbs Beef stew meat
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 14.5 oz Diced tomatoes (canned)
- 4 cups Beef broth
- 3 medium Russet potatoes, cubed
- 3 medium Carrots, sliced
- 15 oz Black beans (canned), drained and rinsed
- 2 tbsp Taco seasoning
- 2 tbsp Tomato paste
- 1.5 cups Corn kernels (frozen or canned, drained)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and sear for 2–3 minutes on each side until browned. Transfer the seared meat to a crock pot.
In the same skillet, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and sauté for an additional 1 minute. Transfer the onions and garlic to the crock pot.
Add the diced tomatoes, beef broth, cubed potatoes, sliced carrots, black beans, taco seasoning, and tomato paste to the crock pot. Stir to combine.
Season with salt and pepper, then cover the crock pot with its lid. Set the cooker to low heat and cook for 6–8 hours, or on high heat for 3–4 hours, until the beef is tender and the vegetables are fully cooked.
30 minutes before the stew is done, stir in the corn kernels and adjust seasoning as needed. Allow the stew to finish cooking.
Once cooked, ladle the taco beef stew into bowls and garnish with fresh chopped cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 11830 mg | 514% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 53.4 g | ||
| Protein | 301.0 g | 602% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 9294 mg | 198% | |
*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.
