Slow Cooker Southwest-Style Beef Veg Stew
Hearty slow cooker beef stew with southwest spices, vegetables, and a flavorful kick!
- Total Time: 8 hours 15 minutes
Ingredients
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- 1 1/2 lbs beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth (low sodium, if desired)
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (4 oz) can diced green chilies
- 1 cup frozen corn kernels
- 2 cups carrots, sliced
- 2 cups potatoes, peeled and diced
- 1 cup bell pepper, chopped
- 1 (15 oz) can kidney beans or black beans, drained and rinsed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Brown the beef: In a skillet, heat the olive oil over medium heat. Add the beef stew meat and brown on all sides, about 5 minutes. Transfer the browned beef to the slow cooker.
- Add vegetables and seasonings: To the slow cooker, add the chopped onion, garlic, diced tomatoes (with juices), green chilies, corn, carrots, potatoes, bell pepper, and beans.
- Season the stew: Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Pour the beef broth over the ingredients. Stir to combine.
- Cook the stew: Cover the slow cooker and cook on low for 7–8 hours, or until the beef is tender and the vegetables are soft.
- Garnish and serve: Taste the stew and adjust the seasoning if needed. Serve hot, garnished with freshly chopped cilantro.
- Prep Time: 15
- Cook Time: 8 hours
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