This recipe was given to me by a friend of mine. I adapted it a little so it may be more Tex-mex than truly “Mexican” but it is still very tasty and the best thing you can put in your slow cooker on a cold day since it’s such a warm and spicy stew.
2 lbs of beef stew meat
2 tablespoons of olive oil
2 tablespoons of flour
2 cups of beef stock or broth
1 white onion chopped
1/2 of red onion chopped
1 can of diced tomatoes
1 small can of diced green chiles
1/2 cup of frozen corn
1 clove of garlic minced
1 medium sized potato chopped into chunk
1 tablespoon of Mexican hot sauce
Flour tortillas for serving
Begin by spraying your slow cooker with non-stick spray. Add the olive oil, stew meat, garlic and salt and pepper to a hot skillet and sauté for a few minutes. If you’re in a hurry, you may skip this step and simply combine the aforementioned ingredients in your slow cooker. Add the remaining ingredients except for the tortillas. Stir well and cook on low for 6 to 8 hours. Serve with warm flour tortillas and Mexican rice.