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Tex-Mex Beef Stew

Whipped up in the slow cooker, this hearty beef stew loaded with potatoes and peppers is the perfect comfort food dinner to serve on busy weeknights.

Serves 6
Ready in 610 mins
Prep time 10 mins
Cooking time 600 mins
318 calories per serving


> 2 lbs cubed beef stew meat
> 1 1/2 lbs small golden potatoes
> 2 large bell peppers, sliced
> 1 cup diced onion
> 2 tbsp minced garlic
> 1 (15.5 oz) can diced tomatoes (do not drain)
> 1 cup reduced-sodium beef broth
> 3 tbsp chili powder
> 1 tbsp smoked paprika
> 1 tsp salt

For Garnish:

> Cilantro
> Limes


In a slow cooker, combine the beef, potatoes, peppers, onions, garlic, diced tomatoes, broth, chili powder, paprika, and salt. Cover and cook 8–10 hours on low, until beef is very tender. Season with salt and pepper to taste.
To serve, garnish with the cilantro and squeeze juice from the limes.


MAKE AHEAD TIP Prep all the fresh ingredients ahead of time and freeze them together in a gallon-size bag for up to 3 weeks. The night before cooking, thaw the bag in the fridge. Then add the ingredients to your slow cooker along with the canned tomatoes and spices.

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