Description
A comforting, tender beef stew made in a slow cooker with rich tomato-based sauce, earthy spices, and a bright lime finish. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 3–4 lbs beef chuck roast, cut into 1.5-inch cubes
- 1 large yellow onion, finely diced
- 1 medium green bell pepper, diced
- 4–5 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp dried oregano (preferably Mexican)
- 1 tbsp chili powder
- 15 oz can plain tomato sauce
- 1 cup low-sodium beef broth
- 2 bay leaves
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
- Oil for searing
Instructions
- Pat the chuck roast dry and cut into 1.5-inch cubes. Season generously with salt and black pepper.
- Heat a large skillet over medium-high heat with oil. Sear beef cubes in batches (do not overcrowd) for 2-3 minutes per side until browned. Transfer to slow cooker.
- In the same skillet, sauté onions and green bell peppers for 3-4 minutes until softened. Add garlic, cumin, oregano, and chili powder; cook for 1 minute until fragrant.
- Pour the vegetable and spice mixture over the beef in the slow cooker. Add tomato sauce, beef broth, and bay leaves. Stir to combine.
- Cover and cook on LOW for 6-8 hours (or HIGH for 4-5 hours) until beef is fork-tender.
- Remove bay leaves. Stir in lime juice and adjust seasoning. Garnish with fresh cilantro and serve.
Notes
Searing the beef is crucial for developing deep flavor. Adding lime juice at the end brightens the rich flavors. The dish tastes better the next day as flavors meld. Can be thickened with cornstarch slurry if desired. Naturally gluten-free and dairy-free.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl with rice or
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: slow cooker, beef stew, carne guisada, tex-mex, easy dinner, meal prep, gluten-free, tender beef, weeknight dinner