Slow Cooker Mexican Potato & Beef Stew

Directions

1. In bowl of slow cooker, combine broth, tomatoes, chopped onion, lime juice, orange juice, tomato paste, chipotles, adobo sauce, garlic, cumin, oregano, 1/2 tsp salt, 1/2 tsp sugar, pepper, cinnamon and allspice. Stir in potatoes and beef.

2. Cover and cook on High for 3 to 4 hours (or Low for 6 to 8 hours) or until beef and potatoes are tender.

3. Meanwhile, toss together sliced red onion, vinegar, and remaining salt and sugar. Let stand for 15 to 20 minutes or until onions are softened and lightly pickled. Refrigerate until ready to use.

4. Serve stew with pickled red onions and cilantro.