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
- 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
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.