Description
This hearty Spicy Beef Stew combines tender beef chuck, fire-roasted tomatoes, and a blend of southwestern spices to create a flavorful one-pot meal. Cooked low and slow in a crock pot, the stew develops rich, complex flavors and is perfect for cozy family dinners. Garnished with fresh cilantro and lime slices, it offers a zesty finish to this comforting dish.
Ingredients
Main Ingredients
- 1 1/2 cups diced fire roasted tomatoes (drained if canned)
- 1 can (4.5 oz) green chilis, drained
- 1 teaspoon minced garlic
- 1 pkg (1 oz) taco seasoning
- 1 small sweet onion, diced
- 2 cups beef broth
- 1 cup canned black beans (rinsed and drained)
- 2 tablespoons Worcestershire sauce
- 2 pounds beef chuck roast, cubed
- 3 large yellow potatoes, cut into 1 inch cubes (about 1/2 lb)
- 1 1/2 cups baby carrots
Garnishes
- Fresh cilantro
- Lime slices
Instructions
- Combine Base Ingredients: In the basin of a crock pot, mix together the diced fire roasted tomatoes, drained green chilis, minced garlic, taco seasoning, diced sweet onion, beef broth, rinsed and drained black beans, and Worcestershire sauce. Stir well to evenly distribute all the seasoning and liquids.
- Add Vegetables and Beef: Stir in the cubed beef chuck roast, cubed yellow potatoes, and baby carrots until all ingredients are well combined and coated with the seasoning mixture.
- Cook the Stew: Cover the crock pot and cook the stew on high for 3 to 4 hours or on low for 8 to 10 hours. Cooking low and slow will tenderize the beef and allow flavors to meld beautifully.
- Stir and Serve: Before serving, give the stew a good stir to mix any settled ingredients. Serve warm, garnished with fresh cilantro and lime wedges for an extra burst of freshness and tang.
Notes
- For a spicier stew, add fresh jalapenos or an extra can of green chilis.
- Using fire-roasted tomatoes enhances the smoky flavor, but you can substitute with regular diced tomatoes if necessary.
- Beef chuck roast is ideal for slow cooking due to its marbling and texture that becomes tender over time.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Consider serving with warm corn tortillas or crusty bread to soak up the delicious broth.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 10 hours (low)
- Category: Stew
- Method: Slow Cooking
- Cuisine: Southwestern American
