Slow Cooker Mexican Beef Stew
Get ready to savor the rich, bold flavors of comforting **Slow Cooker Mexican Beef Stew**, a hearty recipe perfect for busy weeknights or meal prepping! Tender beef chuck simmers to perfection alongside potatoes, black beans, corn, and a medley of Mexican-inspired spices like chili powder, cumin, and smoked paprika, infusing every bite with warmth and depth. Juicy diced tomatoes and green chilies add a subtle tang and just the right touch of zest, while a final garnish of fresh cilantro and lime wedges brings a burst of brightness to this irresistible dish. With minimal prep time and the convenience of a slow cooker, this stew is a crowd-pleasing, one-pot wonder you'll love serving up for comforting family dinners. Don’t miss the chance to bring this flavorful and fuss-free meal to your table!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 4 ounces diced green chilies
- 1 cup frozen corn kernels
- 3 medium potatoes, peeled and cut into 1-inch pieces
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef cubes with salt and pepper, then sear them in the skillet until browned on all sides (about 2-3 minutes per side). Transfer the beef to the slow cooker.
In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes, stirring frequently, until softened and fragrant. Add this mixture to the slow cooker.
Add the beef broth, diced tomatoes, black beans, green chilies, corn, and potatoes to the slow cooker.
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper.
Cover the slow cooker and cook on low for 8 hours (or high for 4-5 hours) until the beef is tender and the potatoes are fully cooked.
Before serving, taste the stew and adjust the seasonings with additional salt or spices if needed.
Garnish with freshly chopped cilantro and serve with lime wedges for a burst of brightness.
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 9165 mg | 398% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 43.2 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 8804 mg | 187% | |
*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.
