Slow Cooker Mexican Stew Zwt 8
Warm up your weeknights with this comforting and flavor-packed Slow Cooker Mexican Stew ZWT 8! Brimming with tender chunks of seared beef chuck roast, hearty black beans, and sweet bursts of corn, this stew is slow-cooked to perfection in a zesty broth seasoned with chili powder, cumin, and smoked paprika. The robust flavors are elevated with bright notes of fresh lime juice and cilantro, creating a dish that’s as vibrant as it is satisfying. Ready in just 20 minutes of prep and then left to simmer for hours, this easy slow-cooker recipe is perfect for busy days. Serve it up with your favorite toppings like shredded cheese, sour cream, or crunchy tortilla chips for a delicious Mexican-inspired meal your whole family will love. Ideal for meal prepping or a cozy gathering, this dish is a fuss-free way to bring bold, authentic flavors to your table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 4 large garlic cloves
- 1 medium red bell pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 15 ounces canned diced tomatoes
- 3 cups beef broth
- 15 ounces canned black beans
- 1 cup frozen corn
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 medium lime
- 0.25 cup fresh cilantro
Instructions
Cut the beef chuck roast into bite-sized cubes and set aside.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the beef to the slow cooker.
Dice the onion, mince the garlic, and chop the red bell pepper. Add them to the slow cooker.
Sprinkle the chili powder, ground cumin, and smoked paprika over the beef and vegetables in the slow cooker.
Add the canned diced tomatoes (with their juices) and beef broth to the slow cooker. Stir everything to combine.
Cover the slow cooker and cook on low for 8 hours or until the beef is tender.
About 30 minutes before the cooking time is complete, drain and rinse the canned black beans and add them to the slow cooker along with the frozen corn. Stir well and cover again to finish cooking.
Season the stew with salt and ground black pepper to taste.
Just before serving, squeeze the juice of the lime into the stew and sprinkle with freshly chopped cilantro for added brightness.
Serve the Mexican stew hot, with optional toppings such as shredded cheese, sour cream, or tortilla chips, if desired.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 6.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1172 mg | 25% | |
*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.
