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Mexican Beef Stew

Mexican Beef Stew

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 583 kcal

Ingredients
  

  • 2 lbs beef chuck roast cut into 1 inch-thick cubes
  • Sea salt and black pepper to taste
  • 2 T avocado oil
  • 1 medium onion chopped
  • 8 oz diced tomatoes
  • 2 T tomato paste
  • ¼ t cumin
  • ¼ t chile powder optional
  • 2 cups beef stock or bone broth
  • 1 T arrowroot powder optional
  • ¼ cup shredded cheddar cheese
  • ½ avocado sliced, optional
  • 1 T chopped fresh cilantro
  • Lime wedges for serving

Instructions
 

  • Season the beef with salt and black pepper to taste. In a large skillet, heat the avocado oil. Add the beef cubes and brown on all sides. Transfer the browned beef to a 4- to 6-quart slow cooker.
  • Add the onion, tomatoes, tomato paste, cumin, and chile powder, if using. Pour the beef stock over the beef and vegetables. For a thicker stew, add the arrowroot powder, if desired. Cover and cook on LOW for 6 to 8 hours, or until beef is cooked through and tender.
  • Garnish with the cheddar cheese, avocado, cilantro, and lime wedges.

Nutrition

Calories: 583kcalCarbohydrates: 5gProtein: 37gFat: 47gFiber: 1gSugar: 3g
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