11. Slow Cooker Mexican Beef Vegetable Stew
Yield: 5 servings
Prep: 20 minutes
Cook: 8 hours
Total Time: 8 hours 20 minutes
Cook: 8 hours
Total Time: 8 hours 20 minutes
Ingredients
- 1 ½ Pounds Beef Stew Meat
- 1 Teaspoon Olive Oil
- 1 Beef Bouillon Cube
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Corn Starch
- 2 Medium Russet Potatoes
- 2 Medium Carrots
- 1 White Onion
- 4 Cloves Garlic
- 1 Bay Leaf
- 4 Cups Water
- ½ Cup Tomato Sauce
- 1 Teaspoon Mexican Oregano
- Cilantro for garnish
- Salt & Pepper to taste
2 Tablespoons Sazon Seasoning or make your own:
- 1 ½ Teaspoon Ground Coriander
- 1 ½ Teaspoon Cumin
- 1 Teaspoon Ground Annatto Seeds (or Smoked Paprika)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
3 tablespoons Sofrito:
- 2 Roma Tomatoes
- ¼ White Onion
- ½ Red Bell Pepper
- 1 Clove Garlic
- ½ Jalapeno
- ¼ Bunch of Cilantro
- ½ Teaspoons White Vinegar
- 1 Teaspoon Olive Oil
Instructions
- Peel potatoes, cut into 1 inch cubes and add to crock pot.
- Mince garlic and add to crock pot.
- Cut carrots and onion into 1 inch cubes and add to crock pot.
- Add bay leaf, water, tomato sauce, Mexican oregano, and Sazon seasonings to crock pot.
- Heat cast iron skillet over medium heat and add oil.
- Add stew meat, season with salt, pepper and garlic powder. Sear for 2 minutes.
- Add cornstarch, mix well, and cook for 3 minutes.
- Add tomato paste and beef Bouillon cube and mix well. Cook for 2 minutes.
- Add browned meat to crock pot.
- In food processor or blender, add tomatoes, onion, bell pepper, garlic, jalapeno, cilantro, white vinegar, and
oil. Blend well. - Add sofrito to the crock pot, stir to mix, and cook on low for 8-10 hours.
- Garnish with cilantro.
Recipe Notes
This recipe is freezer friendly!!