Slow Cooker Beef & Chile Stew
Indulge in the warmth and ease of this Slow Cooker Beef & Chile Stew, a hearty one-pot meal perfect for busy weeknights. Packed with nourishing ingredients, including beef stew meat and a medley of vegetables, this recipe delivers deep, flavorful satisfaction. Discover the joy of batch cooking as you freeze portions for later or savor it with an egg on top for a comforting breakfast. Learn how to customize the stew with various vegetables and explore the versatility of cuts like Chuck, Round, Sirloin, and Brisket.
- Prep Time: 1 hour
- Cook Time: 5 hours
- Total Time: 6 hours
- Yield: 5 quarts
- Category: stew
- Method: braise
- Cuisine: New Mexican
Ingredients
- 3 slices, applewood smoked bacon, sliced
- 2 1/2 lb. beef stew meat, trimmed of excess fat
- 2 T. Masa Harina
- 2 T. olive oil
- 1 large red onion, diced
- 8 oz. crimini mushrooms, quartered
- 6 cloves of garlic, thinly sliced
- 2 T. High Desert Herbs or Herbes de Provence
- 1 c. red wine
- 2 c. (1 pint) New Mexico red chile puree
- 2 c. (1 pint) New Mexico chopped green chile
- 1 medium head cauliflower, all tender stems and florets cut into 1” pieces
- 1 medium butternut squash, peeled, seeded & cut into 1” pieces
- 6 c. chicken broth
- Salt and pepper to taste
Instructions
The step with the bacon
In a large heavy-bottomed pot over low heat, slowly cook the bacon until the fat is rendered and the bacon crispy. Remove the bacon with a slotted spoon and add it to the slow cooker crock.
Sear the meat
Turn the heat up to medium-high. Gently toss the trimmed beef with the masa harina, salt and pepper. Sear the meat on all sides until caramelized, working in batches if needed so as not to overcrowd the pan and meat in the slow cooker crock with the bacon.
Prep the rest
Add olive oil to the pot. Add the onion and mushrooms. Cook for around five minutes, stirring occasionally. Add the garlic and dried herbs. Cook for a minute, being careful not to burn the garlic. Add the red wine and let simmer for a few minutes, scraping any bits of goodness from the bottom of the pot with a wooden spoon. Carefully transfer this mixture to the slow cooker crock. Place the crock into the slow cooker base.
Cook it slow
Add the red chile puree, chopped green chile, cauliflower, butternut squash, and chicken broth. Let cook in the slow cooker for 5 hours.
Find it online: https://highdeserttable.com/slow-cooker-beef-chile-stew/