Crock Pot Mondays – Mexican Beef Stew

Ingredients

• 2 pounds beef chuck roast, cut into one-inch pieces
• 1 tablespoon minced garlic
• 3 cups diced tomatoes with green chiles
• 1 bay leaf
• 2 tablespoons taco seasoning
• 3 large red potatoes, quartered
• 3 large carrots, sliced
• 1 yellow onion, diced
• 2 cups beef broth
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Fresh cilantro, chopped

Directions

1. Place beef in the bottom of a six-quart slow cooker.
2. Add garlic, tomatoes, bay leaf, taco seasoning, potatoes, carrots, onion, and beef broth.
3. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
4. In the final hour of cooking, mix the cornstarch with the cold water and stir mixture into the crock pot.
5. Before serving, add fresh cilantro to the stew. Enjoy!