The Pioneer Woman Tasty Kitchen
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Slow Cooker Mexican-Style Beef Stew

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I was craving something beefy and not so ‘American’ after all the poultry we’ve been having lately, so I threw together this simple, delicious stew! I hope you like it as much as we do!

Ingredients

  • Olive Oil
  • 2 pounds Beef Stew Meat
  • 1 whole Large Onion, Diced
  • 6 cloves Garlic, Minced
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Chipotle Chili Pepper
  • 1 teaspoon Oregano
  • Salt and Pepper
  • 2 cans (15oz Each) Cream-style Corn
  • 2 cans (4oz Each) Diced Green Chilis
  • 1 can (15oz) Diced Or Crushed Tomatoes
  • 3 cups Beef Stock

Preparation

Turn your slow-cooker on high. Coat the bottom with olive oil and throw in your chopped onions to soften while you prepare the rest of the ingredients (read: open cans!).

Stir in the garlic, seasonings and salt and pepper, and then toss in the rest of the ingredients.

Turn the heat down to low and cook for 6-8 hours (or longer!).

Serve with shredded cheese, sour cream, tortilla chips and fresh cilantro if you have it!

One Comment

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Joanie on 1.6.2010

It’s been so cold, and this was so filling and warm and really really good… and now I realized I forgot the cilantro at the end! (will have to make again!)

2 Reviews

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Sandy Smith on 5.11.2017

Very tasty and easy. I added a can of black beans and left out the cilantro. This is a keeper!

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jennarae78 on 9.23.2011

My husband strongly dislikes american stews. This was right up our alley. Thank you for the recipe! I did switch it up a little by only using one can of corn and adding a can of kidney beans. My husband who always has “suggestions” to make it better admitted he had nothing to suggest as it was “perfect”. Thank you Thank you. This one is going into the keep pile for sure.

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