Slow Cooker Mexican Beef Stew
Servings: 4
Calories: 641kcal
Ingredients
- 2 cans chopped tomatoes
- 1-2 tbsp chipotle paste
- Juice of 1 lime
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 100 ml beef stock made from 1 stock pot
- 500 g – 700g diced beef/joint of beef
- 1 onion sliced
- 4 cloves garlic crushed
- 2 sweet bell peppers deseeded and sliced (optional)
- Seasoning according to taste
Instructions
- In a bowl or jug mix together the chopped tomatoes, chipotle paste, lime juice, spices and stock.
- Add the beef joint, or diced beef to the slow cooker together with the chopped onions and crushed garlic as well as any seasoning.
- Pour the stock and tomato mixture over the top of the beef.
- If you are adding sweet peppers you can add these in now or wait until 30 minutes before the end of the cook time.
- Put the lid on the slow cooker and cook on low for 8 hours or high for 4 hours.
- If you used a beef joint, shred the beef at the end of the cooking time.
Notes
Serve with rice or over a jacket potato.Use just 1tbsp of chipotle paste for a milder taste.Optionally add in 1 or 2 sliced green chillies for some extra spice.
Nutrition
Serving: 1 | Calories: 641kcal | Carbohydrates: 15g | Protein: 55g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Cholesterol: 171mg | Sodium: 359mg | Fiber: 3g | Sugar: 5g
