Recipe: Tex Mex Beef Stew (stovetop, oven, or crock pot)

Tex Mex Beef Stew

Serve this South-of-the-Border inspired stew over cornbread squares. Top with sour cream if desired.

2 pounds beef for stew, cut in 1-inch cubes
2 tablespoons vegetable oil
1/2 to 1 package chili seasoning mix
1 cup water
4 carrots, cut in 1-inch chunks
2 medium onions, quartered
1 can (14.5 ounces) canned tomatoes, undrained
1 can (15 ounces) chili beans
1 can (4 ounces) chopped green chilies
Cornbread
Shredded Cheddar cheese

Brown beef cubes in oil in Dutch oven. Pour off drippings.

Sprinkle chili seasoning mix on meat; add liquid from tomatoes and water. Cover tightly and cook 2 hours on top of stove on simmer or in 325 F. oven.

Add tomatoes, carrots, onion, chili beans and chilies. Cook 40 minutes or until vegetables are tender.

Slow cooker instructions:
Drain tomatoes, reserving liquid. Place carrots and onions in slow cooker. Arrange beef cubes on top of vegetables. Sprinkle chili seasoning over meat. Add tomato liquid. Cover tightly and cook on high for 3-1/2 hours. Add tomatoes, chili beans, green chilies and cook, covered 30 minutes.

Serve stew over cornbread squares and top with grated Cheddar cheese.

Makes 8 Servings
Source: Iowa Beef Industry Council