Mexican Stew
This is an easy recipe for anyone to make. It can be made in a Dutch oven or cook in a crockpot all day long. It's great serv ed over rice and with a side of refried beans.
Equipment
- 1 Braiser with lid
- 1 Dutch Over optional
- 1 Crock Pot Optional
Ingredients
- 1-1 ½ lbs. Stew Meat
- 1 tbsp. Pepper
- 1 tbsp garlic salt or minced garlic
- 1 tbsp Chili Powder
- 1 tbsp Course ground Mustard
- 1 Medium Onion sliced
- 1 cube Beef Bouillon
- 16 oz. Can Diced Tomatoes Partially drained
- 16 oz. Can Kidney Beans Drained
- 1-2 Jalapenos Option
- 1 Sliced Green Pepper
- 1 Sliced Red Pepper
Instructions
- In a Braiser or Dutch over add the stew meat and a little olive oil making sure to get a good sear on all pieces.
- Once all the meat has a good sear, drain off any excess fat you wish and add all remaining ingredients.
- Put the lid on and place in the oven at 250 degrees for about 2-3 hours. Stir about halfway through.
Notes
We make this recipe in a 5qt or larger braiser, or in a dutch over. However, if you would like you can also make it in an Instant Pot, or a Crockpot. If you do make it in a dutch over or shallow braiser, just make sure you have enough room for all the ingredients before getting started. The seasoning is pretty versatile so you can driver up the heat if you want by added diced jalapenos or anything else you desire.