Description
This Mexican Sweet Potato Beef Stew (Slow Cooker Recipe) is a hearty, gluten-free meal full of warm flavor and nutrients perfect for busy weeknights, game day, and everything in between!
Ingredients
Units
Scale
- 1 Tablespoon refined avocado oil or olive oil
- 1 pound lean stew beef
- 1 teaspoon kosher salt
- 1 cup chopped onion or 1 medium white onion
- 1 teaspoon minced garlic or 2 teaspoons garlic powder
- 1 cup chopped sweet bell pepper or 1 sweet bell pepper
- 2 cups (~300 grams) peeled and chopped sweet potato
- 1 teaspoon chili powder or 2 Tablespoons canned chipotle peppers in adobo sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 14 ounces (~1 cup each) red salsa and/or crushed tomatoes
- 1 1/2 – 2 cups broth (beef or chicken)
- 2 teaspoons lime juice
- 1/3 cup chopped cilantro
- Kosher salt to taste
- Ground black pepper to taste
- Optional Toppings: Diced avocado, sliced jalapeños
Instructions
- Heat a large cast iron pan or Dutch oven over high heat. When oil is hot, add stew beef, and sprinkle with salt. Cook beef 4-5 minutes or until browned, stirring frequently. With a slotted spoon, remove meat, and place it in the slow cooker.
- Wipe the pan of excess grease, leaving a thin layer in the bottom. Place onion, garlic, and bell pepper in the pan over medium-high heat, stirring occasionally until onion and garlic are fragrant and peppers are tender or about 5 minutes. Transfer the vegetables to the slow cooker.
- Add the sweet potato, chili powder (chipotle sauce), oregano, cumin, broth, and salsa (crushed tomatoes). Mix thoroughly. Cover and cook on HIGH for 2 hours or LOW for 4 hours.
- Finally, stir in the lime juice, cilantro, and salt and pepper to taste. Cover, and keep warm for 10 minutes or until heated through. If desired, serve with diced avocado and sliced jalapeños.
- Store in an airtight container in the fridge for 3-4 days.
Stovetop Option:
- Heat a large cast iron pan or Dutch oven over high heat. When oil is hot, add stew beef and sprinkle with salt. Stir beef until browned or 4 to 5 minutes. With a slotted spoon, remove meat, and transfer it to a plate. Set aside.
- Wipe the pan of excess grease, if needed. Place onion, garlic, and bell pepper in the pan over medium-high heat, stirring occasionally until onion and garlic are fragrant and peppers are tender or about 5 minutes.
- Add the meat back into the pot along with the sweet potato, chili powder (chipotle sauce), oregano, cumin, broth, and salsa (crushed tomatoes). Mix thoroughly. Bring to a boil. Then, cover and simmer for 30 minutes or until sweet potatoes are fork-tender.
- Finally, stir in lime juice, cilantro, salt, and pepper to taste. Allow to heat through over low heat, about 3 to 5 minutes. If desired, serve with diced avocado and sliced jalapeños.
- Store in an airtight container in the fridge for 3-4 days.
Notes
Nutrition information below does not include toppings
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 237
- Sugar: 10.3 g
- Sodium: 757.4 mg
- Fat: 5.8 g
- Saturated Fat: 1.8 g
- Carbohydrates: 23 g
- Fiber: 4.2 g
- Protein: 24.1 g
- Cholesterol: 54.2 mg