This recipe is so easy! Typically this Mexican stew is labor intensive and requires babysitting. Not this recipe, the slow cooker does all the hard work. Filled with robust flavors and fresh vegetables, this will definitely warm ya up on a cold night.
Provided by Vickie Parks
Categories Beef Soups
Time 8h15m
Number Of Ingredients 20
Steps:
- 1. In a large skillet, heat 2 teaspoons oil over high heat. Add half of the meat in a single layer, season with salt and pepper, and sear on one side (about 5 minutes).
- 2. Transfer to a 5- to 6-quart slow cooker along with remaining un-seared meat.
- 3. In same skillet, add 2 more teaspoons oil, onion, bell pepper, jalapeño, and garlic over medium-high heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
- 4. Add cumin, chili powder, oregano, and flour; cook 1 minute continuously stirring.
- 5. Slowly pour broth into skillet, stirring until liquid is smooth, scraping up any bits stuck to the pan. Simmer 2 minutes.
- 6. Transfer mixture to slow cooker, along with tomatoes and bay leaves. Taste, and add more salt and pepper, if desired.
- 7. Cover and cook on Low heat setting for 8 to 10 hours. Alternatively, this can be prepared on a stovetop in a Dutch oven simmering over low heat for 2 to 2 1/2 hours. Or it can be baked in an oven at 325°F for 3 to 4 hours.
- 8. Served the stew immediately, with a few corn tortillas for dipping or rolling in. Garnish servings (as desired) with crumbled queso cotija, chopped cilantro, or chopped green onions, if desired.
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