Stewed Mexican Beef
Mains | Batch Cooking, Slow Cooking | Beef
START TO FINISH: 8 to 10 hours in slow cooker
Cooking Notes
Or use sirloin roast cubed for stew.
Or use regular (original) stewed tomatoes plus 1/2 teaspoon EACH additional cumin and garlic powder.
Beef can hold on warm or low in cooker up to 2 hours after cooking. Or prepare up to 48 hours ahead and refrigerate. Re-warm on the stove-top over medium-low heat for 15 minutes (or until heated through) or reheat slow-cooker on low for 45 minutes to an hour.
Refrigerate leftovers in airtight container up to 4 days, or cool beef completely and freeze (with cooking liquid) for up to 3 months. Defrost in refrigerator overnight and reheat as noted above.
Stewed Mexican Beef
4 1/2 pounds chuck roast cubed for stew*
1 tablespoon chili powder
1 teaspoon EACH ground cumin, onion powder and garlic powder
2 cans (14 1/2 ounces each) Mexican-style stewed tomatoes*
- Place beef in bottom of a 5-quart or larger slow cooker. Sprinkle spices over beef. Add both cans of tomatoes with juices, pouring directly over beef. Cook, covered, on low for 8 to 10 hours or until beef is very tender, practically falling apart.
- Stir well and serve, or save for future use.
Stewed Mexican Beef
Approximate Values Per 1/4- cup serving: 76 calories (35% from fat), 3 g fat (1 g saturated), 31 mg cholesterol, 10 g protein, 2 g carbohydrates, trace dietary fiber, 86 mg sodium
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From Chef Chris - November 16, 2011
Thanks for the stewed mexican beef recipe! I tried it out and love how much it made. I had tasty leftovers for the entire week that I was able to use as toppings on nachos and in burritos. I would highly recommend this recipe!