Slow Cooker Mexican Beef Stew with Roasted Vegetables
A hearty, warming beef stew built on tender chuck roast simmered low and slow with diced tomatoes and green chilis, roasted potatoes and carrots, and warm spices. The cornstarch slurry thickens the broth to rich consistency. Taco seasoning and cilantro add Tex-Mex flair. Serve for weeknight family dinners or casual gatherings; the long cook time makes it ideal for busy days. This version relies on a slow cooker for hands-off cooking and uses canned tomatoes with chilis for convenience and consistent flavor.
Ingredients
- 2 lb beef chuck roast, cut into 1 inch pieces
- 1 tbsp garlic, minced
- 2 10 oz can diced tomatoes with green chilisdiced tomatoes + canned green chilis1:1 + 0.5 cupnone
allows control of chili heat level
- 1 bay leaf
- 2 tbsp taco seasoningcumin + chili powder + paprika + garlic powder2 tbsp seasoning = 1 tbsp cumin, 1 tbsp chili powder, 0.5 tbsp paprika, 0.5 tbsp garlic powdernone
homemade blend avoids additives
Full guide → - 3 red potatoes, large, quartered
- 3 carrots, peeled, cut into large pieces
- ½ onion, diced
- 2 cup beef brothchicken broth or vegetable broth1:1none
lighter broth option; flavor shifts away from beef-forward
Full guide → - 2 tbsp cornstarchflour or potato starch2 tbsp cornstarch = 3 tbsp flour or 1 tbsp potato starchnone
flour adds slight cloudiness; potato starch thickens faster
Full guide → - ¼ cup cold water
- fresh cilantro, chopped(optional)
Instructions
- 1
Place beef chuck roast in bottom of slow cooker.
- 2
Add onion, carrots, potatoes, garlic, diced tomatoes with green chilis, bay leaf, and beef broth.
- 3
Cover and cook on low 6-8 hours or high 3-4 hours.
- 4
Mix cornstarch into cold water to form slurry.
- 5
Stir slurry into slow cooker during last hour on low or last 30 minutes on high.
- 6
Top with fresh cilantro before serving.
Tips
Cut beef into uniform 1-inch pieces for even cooking throughout the 6-8 hour cycle.
Add the cornstarch slurry in the final hour to thicken broth without breaking down vegetables.
Use fresh cilantro as garnish rather than cooking it to preserve bright, herbaceous flavor.
Good to Know
Transfer cooled stew to airtight containers; refrigerate up to 4 days. Freeze up to 3 months in freezer bags or containers.
Prepare stew fully on low 6-8 hours or high 3-4 hours. Refrigerate overnight before thickening with cornstarch slurry the next day. Add slurry and reheat on low 30-60 minutes until thickened.
Ladle into bowls; top with fresh cilantro. Serve with cornbread, flour tortillas, or crusty bread. Pairs with sour cream, diced onion, lime wedges, and hot sauce on the side.
Common Mistakes
Skip adding cornstarch slurry early to avoid watery stew; add only during final hour.
Don't overcrowd slow cooker; fill to 2/3 capacity to allow proper circulation.
Add cilantro at end, not during cooking, to prevent loss of fresh herbaceous flavor.
Substitutions
allows control of chili heat level
homemade blend avoids additives
Full guide →flour adds slight cloudiness; potato starch thickens faster
Full guide →lighter broth option; flavor shifts away from beef-forward
Full guide →FAQ
Can I use a different cut of beef?
Yes. Chuck roast, brisket, short ribs, and bottom round work well. Tougher, fattier cuts benefit most from long, slow cooking. Avoid lean cuts like sirloin, which may become stringy.
How long does this keep in the refrigerator?
Refrigerate in airtight containers up to 4 days. Stew actually tastes better the next day as flavors meld. Reheat on stovetop over medium or in microwave until hot throughout.
Can I freeze this stew?
Yes. Freeze up to 3 months in freezer bags or containers. Cool completely first. Thaw overnight in refrigerator, then reheat gently on stovetop over medium heat. Potatoes soften slightly upon thawing.