This was perfect! And I never use my slow cooker without the Reynolds liners! A 'must have' in my kitchen! This stew has tender beef chunks bathing in a Mexican style broth...yum! Very hearty and satisfying! I made it as written except I doubled the garlic because I'm a garlic lover! I think next time I'll also double the beef because I found myself wanting more. I topped mine with green onions and shredded cheddar cheese. I served it with a mound of white rice in the center of each bowl as you can see in my photo. I will definitely be making this again!
This was perfect! And I never use my slow cooker without the Reynolds liners! A 'must have' in my kitchen! This stew has tender beef chunks bathing in a Mexican style broth...yum! Very hearty and satisfying! I made it as written except I doubled the garlic because I'm a garlic lover! I think next time I'll also double the beef because I found myself wanting more. I topped mine with green onions and shredded cheddar cheese. I served it with a mound of white rice in the center of each bowl as you can see in my photo. I will definitely be making this again!
A comforting stew with a zing. I only used 1/2 tsp. of New Mexico Chili powder because it is so hot. I did make a roux so the stew was thicker. Melt 3 Tbsp. of butter in a pan on medium heat. Add 3 Tbsp. of flour. Stir and cook at least five minutes. Add beef broth slowly to the roux while stirring. It should immediately begin to thicken. Bring to a simmer while stirring to avoid lumps. Add to stew and stir. Cook for at least 5-10 minutes until incorporated.The bread bowl was the perfect way to eat this stew! I used the Reynolds liners which makes it a breeze to clean up.
Love this recipe. I made this in my pressure cooker. I always sub beef bouillon instead of broth and omit salt. I added a tablespoon of diced chipotle peppers which added just the right zing without being too spicy. Also used way more carrots than 2. Love the sweet carrots with the spicy beef.
I didn't brown the meat just dumped it in the crock with a little flour. I used fire roasted tomatoes. The family liked it!
Made the recipe just the way it said and it was a hit. The only thing I might do is add a vegetable or 2 more. I also served it with some Spanish rice in the bowl.
Excellent!! This is a restaurant quality recipe. I doubled the recipe plus used extra pot roast. It cooked overnight for 8 hours on low then I put it in the fridge in the morning. At dinner time I drained the juice into a measuring cup. I made a roux with butter and flour then added the juice to make a delicious gravy. There is probably an easier way but gravy intimidates me so I made it the sure-fire way. I added the meat etc. back in to reheat. Next time I will add a bit more heat and extra carrots. I served it over white rice with a layered Mexican dip and tortilla chips.
Decent needs more flavor. I'd probably add garlic powder and a few dashes of cayenne pepper next go around.
This was was excellent! We all enjoyed it and next time I will double the recipe because it went fast. The slow cooker liners make for easy clean up which is awesome! (I topped my serving of stew with shredded cheese sliced green onion and Sriracha and oh my goodness it was gooood!)
Next time I will definitely use some crushed red pepper like recipe suggested. Not a lot just a little. I used 1/2 more stew meat and glad I did. You can always add more veggies if you want I know I did. I also deglazed my frying pan with the beef broth so I wouldn't lose any flavor. Also using that liner meant I didn't have to wash out my slow cooker! Holla!!!!!
Tasted ok but it seemed to be missing something. Next time I think I'll add Taco seasoning instead of chili powder along with jalapeños.
