Monday, June 14, 2010

Mexican Beef Stew

I started out with an entirely different plan for this meal, but when I pulled out the recipe for what I had intended to make, I decided it really didn't sound good and changed direction. I did a little search for something that would include all the ingredients I had planned on using, as well as a few other things I had on hand, and came up with the idea for this "stew".

I ended up straining off most of the liquid at the end and serving the meat and vegetables over rice with some homemade guacamole and baked tortilla chips (yes, at the risk of carb overload), and it was delicious. You could just as easily thicken up the broth a little more and enjoy it as a more traditional stew with some fresh tortilla or cornbread...yum!


1 lb. beef stew meat
1 red bell pepper, thinly sliced
1 mediun onion, chopped
1 jalapeno, seeded and finely diced
3 cloves garlic, minced
2 Tbsp. all-purpose flour
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. salt
1/8 tsp. ground thyme
1/8 tsp. cayenne pepper
3 cups beef broth
2 large red potatoes, diced


1. In a large bowl, combine stew meat, red pepper, onion, jalapeno and garlic. In a separate bowl, combine flour, chili powder, cumin, black pepper, salt, thyme, and cayenne. Mix well, then add to the meat and vegetable mixture and stir to coat.

2. Transfer meat and vegetable to a slow cooker and pour beef broth to cover. Cook on low for 6 hours. Add potatoes and cook 2 hours more or until potatoes are tender (can turn up to high at this point to speed the cooking of the potatoes).

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