Tex-Mex Beef Stew

Don’t let the long list of ingredients scare you.  The end result makes it all worth it.



1 lb. Beef Stew Meat (thick cut sirloin cut into small pieces)

1/4 C Flour

1 tsp. Garlic Powder

1 tsp. Onion powder


2/3 C Corn (can use frozen or canned)

1 Can Black Beans, drained and rinsed

2C Stewed Tomatoes, don’t drain

3 Cloves Garlic, minced

1 Bell Pepper, diced (I used orange and red)

1 Red Onion, diced

1 Small Can Diced Green Chilis, don’t drain

2 Carrots, diced

2 Large Russet Potatoes, peeled cut into bite size pieces

1T Taco Seasoning

1 tsp. Oregano

2 Bay Leaves

1 8oz. Can Tomato Paste

1/2 tsp. Cumin

1/2tsp. Chili Powder

1 tsp. Sazon Seasoning (optional)

6 C Beef Broth (can use Vegetable)


-Mix flour, garlic powder and onion powder together.  Coat stew meat in flour mix.  Heat oil over medium (type of oil is up to you, I used bacon fat).  Sear each side of the meat, about 3 minutes total. You can skip this step if you desire, just don’t use any flour onion or garlic powder

-Combine all ingredients in crockpot.  Cook Low 8 hours or High about 4.  Enjoy!

Great served with cheese, sliced jalapenos, and even sour cream.  You can also pour this mixture over rice or drain and place in a burrito, the options are endless.


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