My Mexican Beef Stew

Submitted by Jules211

"I made this in the crock pot with things i had on hand. I didn't want the same old beef stew, so i looked here first and combined about 3 recipes. I hope it is enjoyed by all. Makes alot. I froze the left overs. Served with corn bread muffins sour cream and shredded cheddar cheese. I have a hard time measuring but these are close. I eyeball most things. This is basic and can be adjusted to suit your family. I did all my prep the day before (even the muffins)."

 

• Ready In: 7hrs 20mins
• Ingredients: 14
• Serves: 8-12

ingredients

• 1 1⁄2 - 2 lbs stew meat (cut into bite size pieces)
• 1 cup diced onion (1 medium)
• 1 cup chopped green pepper (1 medium)
• 2 cups diced carrots (i used 3)
• 1 cup chopped celery (i used 2 stalks)
• 1 (28 ounce) can diced tomatoes and green chilies
• 1 (14 ounce) can beef broth or (14 ounce) can stock
• 2 (15 1/4 ounce) cans black beans, drained and rinsed
• 1 (15025 ounce) can corn, drained
• 3 tablespoons smoked hot peppers (i have them in the freezer from summer, you can get them in most stores)
• 1⁄4 cup taco seasoning mix
• 1 tablespoon cumin
• 3 tablespoons chili powder
• 2 tablespoons garlic powder

directions

1. Dice everything to your liking.
2. Dump in the crock pot.
3. Stir.
4. Cover.
5. Cook on low 7-10 hours.
6. Serve with corn bread, or taco scoop style chips.
7. Top with cheese and sour cream.