Mexican Slow Cooker Beef Stew
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6
Ingredients
- Stew
- 2-3 lbs of stew meat or chuck roast cut into 2 inch pieces
- 2 teaspoons sea salt
- 2 tablespoons cumin powder
- 1 tablespoon smoked paprika
- 1 ½ tablespoons chili powder
- 2 tablespoons dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- If you want to use fresh onion and garlic use 2-3 garlic cloves minced and 1 whole yellow onion chopped.
- 1 cup salsa verde If you want to make your own, recipe can be found in Everyday Paleo, otherwise you can use a jarred variety or fresh green salsa that can be found in most grocery stores in the refrigerated section.
- Toppings
- Sliced purple cabbage
- Diced jicama
- Chopped green onions
- Diced tomatoes
- Diced mango
- Diced avocado
- Chopped cilantro
- Fresh lime
- More salsa or hot sauce to taste
- Sour cream and cheese if you eat dairy
Instructions
-
Place the beef in your slow cooker, sprinkle on all the dry spices and stir to coat. Add the salsa verde and mix well.
-
Cook on low for 6-8 hours or on high for 4-6 hours.
-
Use a spoon to shred the meat once it’s cooked and serve in bowls topped with the toppings of your choice as suggested in the recipe.