Ingredients

The following ingredients have 9 Servings
  • 2 to 2 1/2 pound(s) beef stew meat (or beef chuck roast or beef bottom roast, cut into 1-inch pieces)
  • 4 teaspoon(s) vegetable oil
  • 1 teaspoon(s) salt taste
  • 1 teaspoon(s) black pepper
  • 1 large white onion, peeled and cut into chunks
  • 1 large bell pepper, deseeded and chopped (any color - green, orange, yellow or red)
  • 1 or 2 large fresh jalapeño peppers, deseeded and diced
  • 5 clove(s) garlic, minced
  • 1 1/2 teaspoon(s) ground cumin
  • 3/4 teaspoon(s) chili powder (or to taste - using sparingly, as it increases in heat over time)
  • 3/4 teaspoon(s) dried oregano (use mexican oregano, if you can find it)
  • 4 tablespoon(s) all-purpose flour
  • 1 3/4 cup(s) low-sodium chicken broth
  • 2 large tomatoes, diced
  • 2 - bay leaves
  • FOR SERVING (OPTIONAL SIDES AND GARNISHES)
  • 1 package(s) tortillas (corn or flour, your choice)
  • 1 cup(s) crumbled queso cotija (or other mexican cheese)
  • 1/2 cup(s) chopped cilantro
  • 3 stalk(s) green onion (scallions), sliced

Instruction

  • In a large skillet, heat 2 teaspoons oil over high heat. Add half of the meat in a single layer, season with salt and pepper, and sear on one side (about 5 minutes).
  • Transfer to a 5- to 6-quart slow cooker along with remaining un-seared meat.
  • In same skillet, add 2 more teaspoons oil, onion, bell pepper, jalapeño, and garlic over medium-high heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
  • Add cumin, chili powder, oregano, and flour; cook 1 minute continuously stirring.
  • Slowly pour broth into skillet, stirring until liquid is smooth, scraping up any bits stuck to the pan. Simmer 2 minutes.
  • Transfer mixture to slow cooker, along with tomatoes and bay leaves. Taste, and add more salt and pepper, if desired.
  • Cover and cook on Low heat setting for 8 to 10 hours. Alternatively, this can be prepared on a stovetop in a Dutch oven simmering over low heat for 2 to 2 1/2 hours. Or it can be baked in an oven at 325°F for 3 to 4 hours.
  • Served the stew immediately, with a few corn tortillas for dipping or rolling in. Garnish servings (as desired) with crumbled queso cotija, chopped cilantro, or chopped green onions, if desired.