Best 4 Slow Cooker Mexican Beef Stew Recipes

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Indulge in a culinary journey to the heart of Mexican flavors with our tantalizing Slow Cooker Mexican Beef Stew. This delightful dish combines tender beef, an array of vibrant vegetables, and a symphony of spices, slow-cooked to perfection for an explosion of taste. Savor the rich and savory broth infused with the essence of roasted tomatoes, tangy tomatillos, and a hint of zesty lime. Each bite is a fiesta of flavors, featuring tender chunks of beef that melt in your mouth, complemented by the vibrant crunch of bell peppers, the earthy sweetness of corn, and the subtle warmth of poblano peppers. This recipe is a symphony of flavors, textures, and aromas that will transport you to the vibrant streets of Mexico.

**Recipes Included:**

- **Slow Cooker Mexican Beef Stew:** The main event, this classic stew is a comforting blend of tender beef, vegetables, and a flavorful broth.

- **Restaurant-Style Salsa:** Elevate your stew with this homemade salsa, featuring a perfect balance of heat, spice, and freshness.

- **Guacamole:** Indulge in the creamy richness of this avocado-based dip, adding a refreshing touch to your beef stew.

- **Pico de Gallo:** A vibrant and refreshing salsa made with fresh tomatoes, onions, cilantro, and lime, perfect for adding a burst of flavor to your dish.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
  • Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Cover and cook on low 7 hours or until the beef is fork-tender.
  • Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

CARNE GUISADA - SLOW COOKER (MEXICAN BEEF STEW)



Carne Guisada - Slow Cooker (Mexican Beef Stew) image

This recipe is so easy! Typically this Mexican stew is labor intensive and requires babysitting. Not this recipe, the slow cooker does all the hard work. Filled with robust flavors and fresh vegetables, this will definitely warm ya up on a cold night.

Provided by Vickie Parks

Categories     Beef Soups

Time 8h15m

Number Of Ingredients 20

2 to 2 1/2 lb beef stew meat (or beef chuck roast or beef bottom roast, cut into 1-inch pieces)
4 tsp vegetable oil
1 tsp salt taste
1 tsp black pepper
1 large white onion, peeled and cut into chunks
1 large bell pepper, deseeded and chopped (any color - green, orange, yellow or red)
1 or 2 large fresh jalapeño peppers, deseeded and diced
5 clove garlic, minced
1 1/2 tsp ground cumin
3/4 tsp chili powder (or to taste - using sparingly, as it increases in heat over time)
3/4 tsp dried oregano (use mexican oregano, if you can find it)
4 Tbsp all-purpose flour
1 3/4 c low-sodium chicken broth
2 large tomatoes, diced
2 bay leaves
FOR SERVING (OPTIONAL SIDES AND GARNISHES)
1 pkg tortillas (corn or flour, your choice)
1 c crumbled queso cotija (or other mexican cheese)
1/2 c chopped cilantro
3 stalk(s) green onion (scallions), sliced

Steps:

  • 1. In a large skillet, heat 2 teaspoons oil over high heat. Add half of the meat in a single layer, season with salt and pepper, and sear on one side (about 5 minutes).
  • 2. Transfer to a 5- to 6-quart slow cooker along with remaining un-seared meat.
  • 3. In same skillet, add 2 more teaspoons oil, onion, bell pepper, jalapeño, and garlic over medium-high heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
  • 4. Add cumin, chili powder, oregano, and flour; cook 1 minute continuously stirring.
  • 5. Slowly pour broth into skillet, stirring until liquid is smooth, scraping up any bits stuck to the pan. Simmer 2 minutes.
  • 6. Transfer mixture to slow cooker, along with tomatoes and bay leaves. Taste, and add more salt and pepper, if desired.
  • 7. Cover and cook on Low heat setting for 8 to 10 hours. Alternatively, this can be prepared on a stovetop in a Dutch oven simmering over low heat for 2 to 2 1/2 hours. Or it can be baked in an oven at 325°F for 3 to 4 hours.
  • 8. Served the stew immediately, with a few corn tortillas for dipping or rolling in. Garnish servings (as desired) with crumbled queso cotija, chopped cilantro, or chopped green onions, if desired.

SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

From January 2008 Betty Crocker Calendar. Throw everything in the crockpot in the morning and come home a wonderful dinner. Make cornbread during the final 30 minutes of cooking. Serve topped with cheese.

Provided by KelBel

Categories     Stew

Time 9h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs stewing beef
1 (28 ounce) can diced tomatoes, undrained
1 cup frozen pearl onions
1 teaspoon chili powder
1 (1 1/4 ounce) package taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn

Steps:

  • In a 4 quart slow cooker, mix beef, tomatoes, frozen onions, and chili powder.
  • Cover, cook on low for 9-11 hours.
  • Stir in taco seasoning mix, beans and corn.
  • Increase to high and cook 30 minutes, covered.

SLOW-COOKER MEXICAN BEEF STEW



Slow-Cooker Mexican Beef Stew image

Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 6

Number Of Ingredients 7

2 lb beef stew meat
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
  • Cover; cook on Low heat setting 9 to 11 hours.
  • With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 95 mg, Fiber 8 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg

Tips:

  • Choose high-quality beef for the best flavor and texture. Look for chuck roast, shoulder roast, or brisket.
  • Brown the beef before adding it to the slow cooker. This will help to develop its flavor and prevent it from becoming dry.
  • Use a variety of vegetables in your stew. This will add flavor, color, and nutrients.
  • Add a flavorful liquid to your stew. This could be beef broth, chicken broth, tomato juice, or even beer.
  • Season your stew with a variety of spices. This could include chili powder, cumin, oregano, paprika, and garlic powder.
  • Cook your stew on low for 8-10 hours, or on high for 4-6 hours. This will allow the flavors to meld and the beef to become tender.
  • Serve your stew over rice, pasta, or mashed potatoes. You can also top it with sour cream, guacamole, or shredded cheese.

Conclusion:

Slow cooker Mexican beef stew is a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. It is also a great way to use up leftover beef. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying stew that the whole family will enjoy.

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