Mexican Beef Stew in a Slow Cooker

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Introduction: Mexican Beef Stew in a Slow Cooker

About: 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 I became disabled, as a result, I am now embracing a Slow life.

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.

Ingredients:

  • 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!

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3 Comments

Looks YUMMY. Sometimes I use Venison instead of beef. Course, I gotta go and hunt me down a Bambi.

Absolutely excited to make this! The rice is added uncooked, right?

1 reply