Mexican Beef Stew Crock Pot
Savor the comforting and bold flavors of this Mexican Beef Stew, a slow-cooked masterpiece made effortlessly in your crock pot. Tender chunks of seared beef chuck roast simmer all day with hearty russet potatoes, carrots, and a vibrant medley of Mexican-inspired seasonings, including smoky paprika, chili powder, and cumin. Green chiles and diced tomatoes infuse the broth with just the right touch of tangy heat, while fresh cilantro and a squeeze of lime add a zesty, aromatic finish. This one-pot meal is perfect for busy days, with only 20 minutes of prep and 8 hours of hands-free cooking. Serve this soul-warming stew with tortillas or crusty bread for a complete and satisfying dinner that brings the flavors of Mexico to your table.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 large Onion
- 4 Garlic cloves
- 1 Red bell pepper
- 3 medium Russet potatoes
- 3 medium Carrots
- 14.5 ounce can Diced tomatoes
- 2 cups Beef broth
- 4 ounce can Canned green chiles
- 2 teaspoons Cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 1 Lime
Instructions
Cut the beef chuck roast into 1.5-inch cubes and season with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per side. Transfer seared beef to the crock pot.
Dice the onion and mince the garlic cloves. Dice the red bell pepper. Peel and cut the russet potatoes and carrots into bite-sized chunks.
In the same skillet, sauté the onion and garlic for 2-3 minutes until softened, then transfer them to the crock pot along with the red bell pepper, potatoes, and carrots.
Add the diced tomatoes (with their juice), beef broth, and canned green chiles to the crock pot.
Sprinkle the cumin, chili powder, smoked paprika, oregano, salt, and black pepper over the mixture. Stir gently to combine.
Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is tender and vegetables are cooked through.
Taste and adjust seasonings as needed. Stir in freshly chopped cilantro and squeeze the juice of one lime over the stew just before serving for a bright, fresh finish.
Serve warm. Enjoy with warm tortillas or crusty bread, if desired.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1329 mg | 28% | |
*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.
