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Tex Mex Beef Stew

  • 6servings
  • 11minutes

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Source: busycooks.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. beef chuck pot roast

  2. 1 Tbsp. olive oil

  3. 2 (14 oz.) cans Mexican diced tomatoes, undrained

  4. 2 onions, chopped

  5. 3 cloves garlic, minced

  6. 2 (15 oz.) cans pinto beans, rinsed and drained

  7. 3 cups beef broth

  8. 6 oz. can tomato paste

  9. 4 oz. can chopped jalapeno peppers, undrained

  10. 1 Tbsp. chili powder

  11. 1/4 tsp. crushed red pepper flakes

  12. 1/4 tsp. ground cloves

  13. 1/4 tsp. ground cinnamon

  14. 1/2 tsp. salt

  15. 1/8 tsp. pepper

  16. 1 zucchini, chopped

  17. 2 yellow bell peppers, chopped

Instructions Jump to Ingredients ↑

  1. Cut meat into 1" pieces and trim excess fat. Saute meat in the olive oil over medium heat in a nonstick skillet until browned, about 5-6 minutes. Drain well. Place in 3-4 quart crockpot.

  2. Add remaining ingredients except zucchini and yellow bell peppers. Cover crockpot and cook on low for 10-12 hours until beef is cooked and vegetables are tender.

  3. Turn heat to high, add zucchini and peppers. Cover crockpot and cook for 20-30 minutes until thoroughly heated.

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