Slow Cooker Mexican Potato & Beef Stew
- Complexity: easy
- Prep: 35 minutes
- Cook: 4 hours
- Ready in: 4 hours 35 minutes (+ 20 minutes standing time)
- Srv: 8
- Cal: 320
- 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
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.
Cover and cook on High for 3 to 4 hours (or Low for 6 to 8 hours) or until beef and potatoes are tender.
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.
Serve stew with pickled red onions and cilantro.