Crock Pot Mexican Beef Stew

This Crock Pot Mexican Beef Stew is a bold and hearty recipe, which includes beef chuck roast and diced tomatoes with green chiles. It’s a no-fuss take on the classic, ready in about 8 hours and 15 minutes.

Crock Pot Mexican Beef Stew Ingredients

• 2 pounds beef chuck roast, cut into 1-inch pieces
• 1 tablespoon minced garlic
• 2 (10 oz) cans diced tomatoes with green chiles
• 1 bay leaf
• 2 tablespoons taco seasoning
• 3 large red potatoes, quartered
• 3 large carrots, peeled and cut into large pieces
• ½ onion, diced
• 2 cups beef broth
• 2 tablespoons cornstarch
• ¼ cup cold water
• Fresh cilantro, chopped (for topping)

How To Make Crock Pot Mexican Beef Stew

1. Load the crock pot: Place beef chuck pieces in the bottom of a 6-quart slow cooker.
2. Add vegetables and seasoning: Add onion, carrots, potatoes, garlic, diced tomatoes, bay leaf, taco seasoning, and beef broth.
3. Slow cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is fork-tender.
4. Thicken the stew: Mix cornstarch and cold water until smooth. Stir into the stew for the last hour if cooking on low, or last 30 minutes if cooking on high.
5. Serve and garnish: Top with chopped cilantro and enjoy!

Recipe Tips

• What makes this stew Mexican-style?
  The taco seasoning, green chiles, and cilantro give it a warm, bold, and slightly spicy flavor.
• Can I make this spicier?
  Yes, use hot diced tomatoes with chiles or add jalapeños.
• Can I freeze the leftovers?
  Yes, let it cool completely and freeze in portions for up to 3 months.
• What other vegetables can I add?
  Try corn, bell peppers, or black beans for added flavor and texture.
• Is this stew gluten-free?
  Yes, as long as your taco seasoning and broth are certified gluten-free.

What To Serve With Mexican Beef Stew

This stew pairs perfectly with warm and hearty sides:

• Warm flour or corn tortillas
• Mexican rice or cilantro lime rice
• Crusty bread or cornbread
• Sliced avocado or guacamole
• Lime wedges and shredded cheese

How To Store Mexican Beef Stew

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze cooled stew in containers for up to 3 months. Thaw overnight before reheating on the stove or microwave.

Mexican Beef Stew Nutrition Facts

• Calories: 406 kcal
• Protein: 33g
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 29g
• Fiber: 4g
• Sugar: 7g
• Sodium: 544mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use stew meat instead of chuck roast?
Yes, but chuck roast tends to be more flavorful and tender after slow cooking.

Do I need to brown the beef first?
It’s optional. Browning adds flavor, but the stew still tastes great without it.

Why add cornstarch at the end?
It helps thicken the broth into a rich, stew-like consistency.

Can I make this in an Instant Pot?
Yes, pressure cook on high for about 35 minutes and then quick release.

Is it okay to skip the cilantro?
Absolutely—use parsley or leave it out if preferred.

Try More Recipes:

• Crock Pot Japanese Beef Curry
• Crock Pot Italian Beef
• Crock Pot Hawaiian Beef Stew