Slow Cooker Mexican Beef Stew
This crockpot Mexican beef stew is more like Tex-mex than authentic but it is still an amazing meal to have on a chilly day.
Servings 6 people
- 2 lbs beef stew meat
- 2 tbsp olive oil
- 2 tbsp all purpose flour
- 2 cups beef stock or broth
- 1 white onion chopped
- ½ red onion chopped
- 1 can diced tomatoes
- 1 can diced green chiles (about 4 ounces)
- ½ 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.