Slow Cooker Mexican Beef Stew
yield: 4
total time: 490 minutes
Ingredients
- 2 pounds beef stew meat
- 1 pound yukon gold potatoes cut into 1" cubes
- 16 ounces frozen corn
- 12 ounces pearl onions frozen
- 4 garlic cloves minced
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 4 cups beef stock
- 28 ounces fire roasted tomatoes crushed
- sour cream optional
- pico de gallo optional
- jalapeños optional
- tortilla chips optional
Nutrition
- Calories : 370 calories
- Carbohydrate : 72 grams
- Cholesterol : 5 milligrams
- Fat : 4.5 grams
- Fiber : 13 grams
- Protein : 18 grams
- SaturatedFat : 1 grams
- Sodium : 1390 milligrams
- Sugar : 12 grams
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