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Tex Mex Beef Stew

By , About.com Guide

This recipe looks long, but most of the ingredients are the spices that give it the most wonderful flavor.

Prep Time: 25 minutes

Cook Time: 11 hours

Ingredients:

  • 1 lb. beef chuck pot roast
  • 1 Tbsp. olive oil
  • 2 (14 oz.) cans Mexican diced tomatoes, undrained
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2 (15 oz.) cans pinto beans, rinsed and drained
  • 3 cups beef broth
  • 6 oz. can tomato paste
  • 4 oz. can chopped jalapeno peppers, undrained
  • 1 Tbsp. chili powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 zucchini, chopped
  • 2 yellow bell peppers, chopped

Preparation:

Cut meat into 1" pieces and trim excess fat. Saute meat in the olive oil over medium heat in a nonstick skillet until browned, about 5-6 minutes. Drain well. Place in 3-4 quart crockpot.

Add remaining ingredients except zucchini and yellow bell peppers. Cover crockpot and cook on low for 10-12 hours until beef is cooked and vegetables are tender.

Turn heat to high, add zucchini and peppers. Cover crockpot and cook for 20-30 minutes until thoroughly heated. 6 servings

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