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Beef Taco Stew
Melissa Hart

Beef Taco Stew

Chuck cubes, pinto beans, corn and tomatoes make a taco-seasoned stew without browned ground beef. The cubed beef stays substantial while beans stretch it to ten bowls. Lime goes in at dinner, after eight hours of cooking would have flattened its fresh acidity.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck stew meat
  • 2 cans pinto beans 15 ounces each, rinsed
  • 2 cups frozen corn
  • 1 can crushed tomatoes 28 ounces
  • 1 can diced green chiles 4 ounces, drained
  • 4 cups low-sodium beef broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons fresh lime juice

Method
 

  1. Put the cold beef, beans, corn, tomatoes and green chiles in a 6-quart slow cooker.
  2. Pour in broth and sprinkle with chili powder, cumin, garlic powder and salt.
  3. Stir once to distribute the spices.
  4. Cover and cook on low for 8 to 8 1/2 hours without lifting the lid, until the beef is tender.
  5. At dinner, stir in lime juice and serve.