Cold day. Hot food waiting for me. This is one of the reasons I look forward to fall and winter so much. I use my slow cooker on average twice a week and it is so easy to get stuck in the chili-roast-stew rut. I can usually tell I’m stuck when Stephen grimaces after I get out the crock pot. I know he’s tired of the unholy trinity of crock-pot cooking.
This is a recipe adapted from Everyday Paleo cookbook by Sarah Fragoso. I just didn’t have all the ingredients on hand so I had to improvise a little. This is definitely Whole30 compliant and tastes fantastic.
Slow cooker Mexican Beef Stew
Prep Time:
10 minutes
Cook Time:
8 hours
Total Time:
8 hours 10 minutes
Ingredients
- 2 lbs of beef stew meat
- 1 red onion, sliced
- 1.5 cups of sliced or baby carrots
- 1 Tablespoon ancho chili powder
- 1 Tablespoon cumin
- 2 teaspoons cinnamon
- 1 Tablespoon oregano
- 1 can diced tomatoes with green chilies
- 2 cups beef broth
- 1 can tomato paste
- 1 small bunch of cilantro, chipped
- salt and pepper
Instructions
- Add onions and carrots to bottom of crock. Layer beef on top.
- Pour can of chopped tomatoes with chilies over beef.
- In a medium bowl, whisk tomato paste, broth, spices, and salt and pepper.
- Pour over beef and vegetables.
- Cook on low 8-10 hours.
- Serve with chopped cilantro.
Terrific Tuesdays - Katrina Runs For Food
Sunday 18th of January 2015
[…] lunch, I had this leftover Mexican Beef Stew. It was even better than last night. Our after-school tutoring program started back today. I took a […]
Jennifer F
Friday 16th of January 2015
fate. i have all the ingredients in my fridge right now to make this for dinner tonight :-)
The fog is lifting Whole30 Day 8 - Katrina Runs For Food
Friday 16th of January 2015
[…] dinner, I put this Mexican Beef Stew in the crock pot. We had 2 bowls of it and I saved some for lunch the next day. This one is a […]