Tex-Mex Beef Stew is one of my all-time favorite meals.

It is a favorite because it can easily be made in the crock pot!

If you are on the go, this is a convenient way to still make a home cooked meal.

Tex-Mex Beef Stew Ingredients:

The ingredients are simple and easy!

Note:  If you don’t like black beans, they can be left out without forfeiting any flavor.

The ingredients include:

beef stew meat cut into bite-sized pieces, 

flour, carrots, celery, onion, ground cumin, dried oregano, salt, pepper, a diced jalapeno,

black beans, drained sweet corn, stewed tomatoes, and beef broth.

If desired, fresh cilantro and tortilla chips.

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Tex-Mex Beef Stew Directions:

In a medium bowl or gallon-sized plastic bag, toss the stew meat and flour.

Place in a slow cooker.

Add all other ingredients to the slow cooker and stir. 

Cover and cook on low for 6-8 hours, or until vegetables are soft and beef is completely cooked. 

Stew is now ready to eat!

Meal Alternatives:

Below are some serving alternatives that might appeal to you.

To cook first and freeze, then heat later, follow the instructions below:

Allow the stew to cool slightly.

Remove from the slow cooker and continue to cool in the refrigerator until the stew has reached room temperature or cooler.

Add stew to a gallon-sized freezer bag.

Place in the freezer until ready to eat.

To serve:

Thaw the stew in the refrigerator overnight.

Add stew to a large stock pot and heat over medium heat until hot or boiling.

If desired, serve with fresh cilantro or tortilla chips. 

A GREAT MAKE-AHEAD MEAL!

(Click here for a great appetizer to this meal!)

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Yum

Tex-Mex Beef Stew

Prep Time: 15 hours

Cook Time: 7 hours

Cooks approximately 6-8 hours, or until vegetables are soft and beef is thoroughly cooked.

Recipe adapted from http://kroger.inspiredgathering.com

Ingredients

• 3 lbs of beef stew meat cut into bite-sized pieces.
• 1/4 cup of flour.
• 3 sliced carrots.
• 2 stalks of sliced celery.
• 1 medium chopped onion.
• 2 teaspoons of ground cumin.
• 1 teaspoon of dried oregano.
• 1 teaspoon of salt.
• 1/2 teaspoon of pepper.
• 1 diced jalapeno.
• 1 15 ounce can of drained black beans.
• 1 15 ounce can of drained sweet corn.
• 2 14.5 ounce cans of stewed tomatoes.
• 2 cups of beef broth.
• If desired, fresh cilantro and tortilla chips.

Instructions

1. In a medium bowl or gallon-sized plastic bag, toss the stew meat and flour.
2. Place in a slow cooker.
3. Add all other ingredients to the slow cooker and stir.
4. Cover and cook on low for 6-8 hours, or until vegetables are soft and beef is completely cooked.
5. Stew is now ready to eat!
6. Below are some serving alternatives that might appeal to you.
7. To cook first and freeze, then heat later, follow the instructions below.
8. Allow the stew to cool slightly.
9. Remove from the slow cooker and continue to cool in the refrigerator until the stew has reached room temperature or cooler.
10. Add stew to a gallon-sized freezer bag.
11. Place in the freezer until ready to eat.
12. To serve:
13. Thaw the stew in the refrigerator overnight.
14. Add stew to a large stock pot and heat over medium heat until hot or boiling.
15. If desired, serve with fresh cilantro or tortilla chips.

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