Mexican Stew
Mexican Stew is an moderately easy dinner. Made with 1 lb. stew meat, cut in pieces, 2 tbsp. vegetable oil, 1 (14 1/2 oz.) can beef broth, 1/2 c. picante sauce (mild) and 1/2 medium onion, chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
In large Dutch in oil.
Add broth, picante sauce, onion, salt, cumin, garlic and pablano pepper. Bring to a boil.
Reduce and simmer for 1 hour. Add tomatoes, carrots and potatoes.
Simmer for 25 minutes or until vegetables are tender transfer to slow cooker and cook until vegetables are tender.
For milder version, eliminate pablano pepper.
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