Sunday, April 6

Slow-Cooker Mexican Beef Stew

Serves: 4
Prep Time: 30 min.
Cook Time: 7 hours
Tools: Slow-cooker

12 oz beef stew meat, trimmed and cut into 1 1/2 - 2 inch pieces
3 cloves garlic
1 lime, zested and juiced, divided
1/2 red onion, chopped
1/2 jalapeño chile pepper, seeded and finely chopped
28 oz can BPA-free canned unsalted crushed tomatoes
1 cup BPA-free canned unsalted, black beans, drained and rinsed
1 cup BPA-free canned unsalted, pinto beans, drained and rinsed
2 tbs apple cider vinegar
1 tsp chili powder
3/4 tsp sea salt
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 cup finely chopped cilantro

1. In a 6-qt slow cooker, combine beef, garlic, lime juice, onion, jalapeño, tomatoes, black beans, pinto beans, apple cider vinegar, chili powder, salt, cumin, coriander and black pepper.
2. Stir well and cover. Cook on low heat until beef is tender, about 7 hours.
3. When stew is ready, uncover and stir in cilantro. Top with avocado.

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