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

5.0 Stars (1 Review)

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Ingredients

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• 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

1. Add onions and carrots to bottom of crock. Layer beef on top.
2. Pour can of chopped tomatoes with chilies over beef.
3. In a medium bowl, whisk tomato paste, broth, spices, and salt and pepper.
4. Pour over beef and vegetables.
5. Cook on low 8-10 hours.
6. Serve with chopped cilantro.