Crock Pot Mexican Beef Stew
This delicious Crock Pot Mexican Beef Stew is the one to try. The tender beef and flavor packed broth taste amazing.
- 2 pounds Beef Chuck Roast cut into 1 inch pieces
- 1 Tbsp Minced Garlic
- 2 diced tomatoes with green chilis (10 oz cans)
- 1 Bay Leaf
- 2 Tbsp Taco Seasoning
- 3 Large Red Potatoes quartered
- 3 Large Carrots Peeled and cut into Large pieces
- 1/2 Onion Diced
- 2 cups Beef Broth
- 2 Tbsp Cornstarch
- 1/4 cup Cold Water
- Fresh Cilantro chopped
Place the beef chuck roast in the bottom of a 6 quart crock pot.
Add in onion, carrots, potatoes, garlic, diced tomatoes, bay leaf and beef broth.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Mix the cornstarch into the cold water and stir this mixture into the crock pot for the last hour of the cooking time if cooking on low and for the last 30 minutes if cooking on high.
Top with the cilantro and enjoy!
Calories: 406kcal | Carbohydrates: 29g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 544mg | Potassium: 1407mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5359IU | Vitamin C: 25mg | Calcium: 97mg | Iron: 6mg