Mexican Stew

SERVES: 4

COOK TIME: 7 Hr 15 Min

Soup's on - Mexican Style! Turn on your slow cooker and cook up a flavorful Mexican Stew to serve up to family and friends. Pair it with a side of homemade cornbread, and you've got a real good feast on your hands!

What You'll Need

3 pounds stew beef
3 tablespoons canola oil, divided
6 tablespoons tomato paste
2 (10-1/2-ounce) cans condensed beef broth, undiluted
1 teaspoon ground black pepper
6 cloves garlic, crushed
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
6 tablespoons chopped picked jalapenos
1 cup water
2 tablespoons cornstarch
2 tablespoons cold water
Chopped fresh cilantro
Sour cream

What to Do

Cut larger pieces of stew beef into bite-sized pieces. Heat 2 tablespoons oil in a large nonstick skillet over medium heat; add half the beef, and cook 8 minutes or until browned on all sides. Repeat with remaining oil and beef.
Place meat in a 5-quart slow cooker. Add tomato paste, beef broth, and next 6 ingredients. Stir well to blend.
Cover and cook on LOW setting 7 hours or until meat is very tender.
Combine cornstarch and water in a small bowl. Add to slow cooker; increase heat to HIGH setting, and cook, uncovered, 15 minutes or until thickened, stirring several times. Top stew with chopped cilantro, and serve with sour cream.