Description
Cool nights mean it’s time for comfort food! This Enchilada Beef Stew is made in the slow cooker and has all the flavors of enchiladas in a comforting, hearty stew.
Scale
Ingredients
- 1 2 1/2-3 lb beef chuck roast
- 2 tablespoons vegetable oil
- 3 medium potatoes
- 1 can (16 oz) Old El Paso™ refried beans
- 1 can (14.5 oz) beef broth
- 1 can (10 oz) mild Old El Paso™ enchilada sauce
- 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
- 1 teaspoon ground cumin
- salt and pepper
- sour cream, for topping
- chopped cilantro and green onions, for topping
Instructions
- Cut the beef chuck roast into bite sized pieces.
- Heat the vegetable oil in a heavy skillet over high heat. Working in 3-4 batches, add the beef and cook, just until browned. Remove to a bowl, then add the next batch. Continue until all of the beef has been browned, but not cooked through. Add the beef to a 6 quart slow cooker.
- Peel the potatoes and cut into bite sized pieces. Add to the slow cooker with the beef.
- Add the refried beans, beef broth, enchilada sauce, green chiles and cumin to the slow cooker. Stir to combine. Cook on low until the beef is cooked through and tender and the potatoes are soft, 6-8 hours. Season to taste with salt and pepper.
- Serve the stew topped with sour cream, chopped cilantro and green onions.