Slow Cooker Mexican Potato & Beef Stew

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  • Complexity: easy
  • Prep: 35 minutes
  • Cook: 4 hours
  • Ready in: 4 hours 35 minutes (+ 20 minutes standing time)
  • Serves: 8
  • Cal: 320
Slow Cooker Mexican Potato & Beef Stew

Ingredients

  • 2 cups sodium-reduced beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 onion, chopped
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/4 cup tomato paste
  • 1/2 can (14 oz) chipotles in adobo, minced (1 tbsp adobo sauce reserved)
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt, divided
  • 1 tsp brown sugar, divided
  • 1/2 tsp pepper
  • Pinch each ground cinnamon and allspice
  • 1 1/2 lb Washington State White Potatoes, cut into 2-inch chunks
  • 1 1/2 lb stewing beef
  • 1 red onion, thinly sliced
  • 1/3 cup red wine vinegar
  • 1/4 cup fresh cilantro leaves
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