Slow Cooker Southwest Beef Stew
Warm up your weeknight dinners with this savory and hearty Slow Cooker Southwest Beef Stew, a vibrant medley of tender beef, wholesome vegetables, and bold southwestern spices. Perfectly slow-cooked to tender perfection, this recipe combines juicy beef chuck roast, russet potatoes, carrots, black beans, and corn, all simmered in a smoky broth spiced with cumin, chili powder, and smoked paprika. The addition of diced tomatoes with green chilies infuses a subtle kick, while optional garnishes of fresh cilantro and lime wedges brighten every bite. With just 20 minutes of prep time and the convenience of a slow cooker, this one-pot meal is a stress-free and flavorful dinner solution for busy days. Ideal for cozy family dinners or meal prep, this beef stew is a delicious way to embrace bold southwestern flavors with minimal effort!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can diced tomatoes with green chilies (Rotel)
- 3 cups low-sodium beef broth
- 2 large russet potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 1 cup frozen corn
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the beef chuck roast cubes and sear on all sides until browned, about 5 minutes. Do this in batches if necessary to avoid overcrowding the pan. Transfer the browned beef to a slow cooker.
In the same skillet, add the diced onion and sauté for 2-3 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant. Transfer the onion and garlic to the slow cooker.
Add the diced tomatoes with green chilies, beef broth, potatoes, carrots, frozen corn, and black beans to the slow cooker.
Sprinkle the ground cumin, chili powder, smoked paprika, salt, and black pepper over the ingredients in the slow cooker. Stir gently to combine.
Cover the slow cooker with the lid 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.
Before serving, taste the stew and adjust seasonings if needed.
Serve the stew hot, garnished with fresh cilantro (if using). Offer lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5957 mg | 259% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 39.9 g | ||
| Protein | 229.7 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 8501 mg | 181% | |
*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.
