Tex-Mex-Style Beef Stew in a Slow Cooker
Votes: 7
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Braising beef in a slow cooker using the pressure cooker setting takes no more than an hour, especially since this method uses the tougher cut of beef from the shoulder. The result is incredibly tender and flavorful. Braise the beef Tex-Mex style, or simply Tex-Mex, adding typical spices and herbs, fresh chili peppers, and canned tomatoes in their own juice. For a rich sauce, add crushed corn chips during the braising process. Serve the braised beef with the sauce and cooked rice, topped with grated cheese and fragrant fresh cilantro.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. chili powder
- 2 tsp ground cumin
- 1 teaspoon ground coriander
- 0.5 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 900 g of diced beef for stewing (preferably shoulder-neck cut)
- 1 tbsp. l. olive oil
- 1 small onion, chopped
- 1 poblano pepper, halved, seeded and thinly sliced
- 4 cloves garlic, pressed
- 1 can (424g) diced tomatoes with chili peppers
- 0.5 cups crushed corn chips + extra for serving
- 1 tbsp. apple cider vinegar
- 0.5 cup fresh cilantro, coarsely chopped + extra for serving
- Prepared white rice for serving
- Grated cheddar and sliced green onions for serving
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Recipes with similar ingredients: chili seasoning, cumin, coriander, paprika, cinnamon, beef, onions, chili pepper, garlic, tomatoes, apple cider vinegar, cilantro, rice, cheddar cheese, green onions, corn chips
Cooking the dish according to the recipe:
- In a small bowl, combine the chili powder, cumin, coriander, paprika, and cinnamon. Place the beef in a medium bowl and add 4 teaspoons of the spice mixture. Season generously with salt and pepper, and toss to coat the meat.
- Set the multicooker to medium saute. When the display shows "hot," add the olive oil, then add the onion, poblano pepper, garlic, and a generous pinch of salt. Cook, stirring frequently, until softened and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly browned, about 1 more minute.
- Remove from the saute mode and stir in 3/4 cup water and tomatoes, scraping up any bits stuck to the bottom of the pan with a wooden spoon. Add the beef, submerging it in the liquid. Then close the lid, ensuring the steam release valve is closed, and set the multicooker to pressure cook for 30 minutes. Let it sit for 10-15 minutes, then carefully open the steam release valve to release any residual pressure.
- Turn off the slow cooker. Remove the lid and stir in the crushed corn chips, carefully breaking up any large chunks of beef. Let cool for a few minutes, then use a spoon to skim off any excess fat from the surface. Add vinegar and cilantro, season with salt and pepper. Serve the stew with rice; top with cheese, onion, cilantro, and crushed corn chips.
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