Stewed Mexican Beef

Mains | Batch Cooking, Slow Cooking | Beef

START TO FINISH: 8 to 10 hours in slow cooker
Recipe Scoop Stewed Mexican Beef

Cooking Notes

Or use sirloin roast cubed for stew.
Or use regular (original) stewed tomatoes plus 1/2 teaspoon EACH additional cumin and garlic powder.

Beef can hold on warm or low in cooker up to 2 hours after cooking. Or prepare up to 48 hours ahead and refrigerate. Re-warm on the stove-top over medium-low heat for 15 minutes (or until heated through) or reheat slow-cooker on low for 45 minutes to an hour.

Refrigerate leftovers in airtight container up to 4 days, or cool beef completely and freeze (with cooking liquid) for up to 3 months. Defrost in refrigerator overnight and reheat as noted above.

Stewed Mexican Beef

4 1/2 pounds chuck roast cubed for stew*
1 tablespoon chili powder
1 teaspoon EACH ground cumin, onion powder and garlic powder
2 cans (14 1/2 ounces each) Mexican-style stewed tomatoes*

  1. Place beef in bottom of a 5-quart or larger slow cooker. Sprinkle spices over beef. Add both cans of tomatoes with juices, pouring directly over beef. Cook, covered, on low for 8 to 10 hours or until beef is very tender, practically falling apart.
  2. Stir well and serve, or save for future use.

Stewed Mexican Beef

Approximate Values Per 1/4- cup serving: 76 calories (35% from fat), 3 g fat (1 g saturated), 31 mg cholesterol, 10 g protein, 2 g carbohydrates, trace dietary fiber, 86 mg sodium

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