Description
A flavorful and tender slow-cooked Mexican beef stew made with green chilies and spices.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 (14.5 ounce) cans diced green chilies, undrained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Brown beef pieces on all sides.
- Transfer browned beef to a slow cooker.
- Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Add the cooked onion and garlic to the slow cooker.
- Pour in the undrained diced green chilies, undrained diced tomatoes and green chilies, and beef broth.
- Stir in cumin, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until beef is tender.
- Shred beef with two forks before serving.
Notes
- Serve with warm tortillas, rice, and your favorite toppings like sour cream, cheese, or cilantro.
- For a spicier dish, add a jalapeño or serrano pepper, minced, along with the garlic.
- This dish can also be made in a Dutch oven on the stovetop over low heat for about 2-3 hours.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg