Mexican Beef Stew is one of my favorite dishes to start in the morning and leave in the slow cooker all day. Simple to make, spicy, and tasty, it offers a great foundation for customizing to suit individual tastes. This version includes bomba rice and hot sauce - my favorites.


  • 2 1/2 pounds of beef stew meat (cubed)
  • 1 small red onion, diced
  • 1 orange bell pepper, diced
  • 1 large can diced tomatoes
  • 1 can southwestern style canned corn
  • 1 packet taco seasoning mix
  • 1 tbsp chili powder
  • Ample amounts of your favorite hot sauce (mine is Livingston Parish from Amberfyre)

Helpful Gear:

Step 1: Slow and Low

Add the beef, pepper, onion, tomatoes, and chili powder to your slow cooker and cook on low for 6 to 6 1/2 hours.

Step 2: Bomba Time!

After 6 to 6 1/2 hours, estimate the amount of liquid present and add enough rice for a 2:1 ratio of rice to liquid. I usually add a cup and a half of rice. Continue to cook on low heat for 1 1/2 more hours.

Step 3: Home Stretch

After 1 1/2 hours, add corn, taco seasoning, and hot sauce and cook on High for another 30 minutes. Serve hot and enjoy!

<p>Looks YUMMY. Sometimes I use Venison instead of beef. Course, I gotta go and hunt me down a Bambi. </p>
Absolutely excited to make this! The rice is added uncooked, right?
Yes, the rice is added uncooked.

About This Instructable




Bio: I'm a 45 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect ... More »
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