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Slow cooker Paleo Mexican Beef Stew

mexican stew

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

Slow cooker Mexican Beef Stew

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes


  • 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


  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.


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 […]

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