Slow Cooker Mexican Beef Stew

This slow cooker Mexican beef stew is easy, full of flavour and great for dumping in the slow cooker in the morning before work. Who wouldn't want to come home to a warming healthy Mexican stew on cold winter's night?

Course Main Meal, Stew

Cuisine Mexican

Prep Time 10

Cook Time 9

Total Time 9 10

Servings

Calories 627kcal

Author Corina Blum

Ingredients

450 g stewing steak
1 onion chopped
2 cloves garlic crushed
1 chilli pepper sliced
2 tomatoes large, diced
1 tablespoon tomato puree
200 ml beef stock
20 g dark chocolate I used 74% cocoa solids, grated
2 teaspoon cornflour
Pinch black pepper
Pinch salt

Metric - US Customary

Instructions

Put the beef, onions, garlic, chilli and tomatoes in the bottom of the slow cooker. Stir the tomato puree into the beef stock and dissolve the chocolate in it. Then pour into the slow cooker.
Cook on low for 8-9 hours.
If the stew is a little thin, dissolve the cornflour in a little water. Pour it into the stew and stir to thicken. With my Crock Pot Express slow cooker I can do this by switching to the saute setting. Alternatively you can transfer the contents to a saucepan and put it on the stove top.
Add salt and black pepper to taste. Serve with extra fresh coriander (cilantro) and freshly chopped chilli peppers.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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