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Tex-Mex Beef Stew

January 08, 2020

Tex-Mex Beef Stew

Tex-Mex Beef Stew

Tex-Mex Beef Stew

Tex-Mex Beef Stew is a spicy take on classic comfort food. Loaded with vegetables and beef, this lighter version of traditional stew is a sure hit with your family.
prep time: 30 hourcook time: 2 H & 30 Mtotal time: 32 H & 30 M


  • 3 pounds Felton Angus Beef stew meat
  • 2 Tablespoons avocado oil
  • 3 cups beef stock
  • 1 cup salsa
  • 1 cup cherry tomatoes, diced
  • 1 orange pepper, diced
  • 1 yellow pepper, diced
  • 1 can (15oz) corn, rinsed and drained
  • 1 can (15oz) black beans, rinsed and drained
  • ½ cup onion, diced
  • ½ cup cilantro, chopped
  • 1 Tablespoon Sriracha sauce (more to taste)
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried basil
  • ½ teaspoondried oregano
  • ½ teaspoondried thyme
  • ¼ teaspoon cayenne pepper
  • Optional: Serve over rice with toppings (shredded cheese, sour cream, avocado, cilantro, chips)


How to cook Tex-Mex Beef Stew

  1. Season stew meat with salt and pepper.
  2. Over medium high heat, add oil to dutch oven/pot. Sear stew meat in batches. Remove beef.
  3. Deglaze pot with 1/2 cup of beef stock.
  4. Add onion and peppers, cook 1-2 minutes.
  5. Reduce heat.
  6. Add all remaining ingredients. Stir.
  7. Transfer to slow cooker if desired. Set for 8 hours on low.
  8. Or keep stew in dutch oven, cover and place in oven.
  9. 325 degree oven for 2.5 hours.
  10. Serve as is or over rice.
  11. Add toppings: shredded cheese, sour cream, avocado
  12. Enjoy!
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Created using The Recipes Generator

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