Slow Cooker Mexican Beef Vegetable Stew

By RoketJSquerl

Ingredients

• Tablespoons Sazon Seasoning or make your own:
• 1 1/2 Pounds Beef Stew Meat
• 1 Teaspoon Olive Oil
• 1 Beef Bouillon Cube
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Corn Starch
• 2 Medium Russet Potatoes
• 2 Medium Carrots
• 1 White Onion
• 4 Cloves Garlic
• 1 Bay Leaf
• 4 Cups Water
• 1/2 Cup Tomato Sauce
• 1 Teaspoon Mexican Oregano
• Cilantro for garnish
• Salt & Pepper to taste
• 1 1/2 Teaspoon Ground Coriander
• 1 1/2 Teaspoon Cumin
• 1 Teaspoon Ground Annatto Seeds (or Smoked Paprika)
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• tablespoons Sofrito:
• 2 Roma Tomatoes
• 1/4 White Onion
• 1/2 Red Bell Pepper
• 1 Clove Garlic
• 1/2 Jalapeno
• 1/4 Bunch of Cilantro
• 1/2 Teaspoons White Vinegar
• 1 Teaspoon Olive Oil

Details

Servings 1
Preparation time 20mins
Cooking time 500mins
Adapted from bitesofflavor.com

Preparation

Step 1

Peel potatoes, cut into 1 inch cubes and add to crock pot.
Mince garlic and add to crock pot.
Cut carrots and onion into 1 inch cubes and add to crock pot.
Add bay leaf, water, tomato sauce, Mexican oregano, and Sazon seasonings to crock pot.
Heat cast iron skillet over medium heat and add oil.
Add stew meat, season with salt, pepper and garlic powder. Sear for 2 minutes.
Add cornstarch, mix well, and cook for 3 minutes.
Add tomato paste and beef Bouillon cube and mix well. Cook for 2 minutes.
Add browned meat to crock pot.
In food processor or blender, add tomatoes, onion, bell pepper, garlic, jalapeno, cilantro, white vinegar, and oil. Blend well.
Add sofrito to the crock pot, stir to mix, and cook on low for 8-10 hours.
Garnish with cilantro.
Notes

This recipe is freezer friendly!!