This slow cooker Mexican beef stew recipe was given to me by a friend of mine. She grew up in Arizona and her parents are from Chihuahua. 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.
I really, really love using my slow cooker. It seriously makes my life so much easier. In the winter things like soups, stews, and chilis are the perfect warm meal on a cold day and made all the better by simmering all day. I love that with most slow cooker recipes you can just toss and go and your slow cooker will do all the hard work for you.
This recipe is quick and easy to toss in your slow cooker and go. The hardest part is doing a bit of chopping and peeling the potatoes. I recommend that you saute the meat, garlic, and onions for a few minutes but if you are in a hurry you can skip this step. This recipe is made all the better by leaving it to simmer all day.
What should I serve with this recipe?
I love serving warm flour tortillas and Mexican rice on the side of this slow cooker Mexican beef stew.
Is this recipe spicy?
This recipe does have a little spice and heat. If you want a milder stew then leave out the Mexican hot sauce. If you like spicy, then feel free to add more hot sauce or add half of a chopped jalapeño (de-seeded).
How long should I cook this recipe for?
This recipe should be cooked for 6 to 8 hours on low but you can leave it going a little longer if needed.
What ingredients do I need for this recipe?
For this recipe you will need:
- Beef stew meat
- Olive oil
- Beef stock or broth
- White onion chopped
- Red onion chopped
- Canned diced tomatoes
- Canned diced green chiles (about four ounces)
- Frozen corn
- Mexican hot sauce
- Flour tortillas for serving
For the Mexican hot sauce I recommend using a red hot sauce. I personally like Cholula but use what you like best. I always warm the tortillas up a little before serving, for whatever reason it makes them that much better.
For the canned dice tomatoes and canned diced green chiles you will want to add them into the slow cooker with their juices, so be careful not to drain them beforehand.
Slow Cooker Mexican Beef Stew
- Crockpot or slow cooker
- 2 lbs beef stew meat
- 2 tbsp olive oil
- 2 tbsp all purpose flour
- 2 cups beef stock or broth
- 1 white onion chopped
- 1/2 red onion chopped
- 1 can diced tomatoes
- 1 can diced green chiles (about 4 ounces)
- 1/2 cup frozen corn
- 1 clove of garlic minced
- 1 medium sized potato peeled and chopped into chunks
- 1 tbsp red 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 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.
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If you liked this slow cooker Mexican beef stew recipe, you might also like:
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- Crockpot Chipotle Chicken Thighs
- Crockpot Dr. Pepper Beef Tacos
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