Cozy Mexican Beef Stew

The nights are longer, weather colder. Simmer this soup in crock pot for dinner is comforting and easy! Check out the healing benefits of some of the ingredients at the end of this post. Naturally gluten free.

You’ll need (organic if possible)*:

2 pounds lean beef or buffalo stew meat (grass-fed preferred)

1 32 oz. box, beef broth

1 14 oz. can, whole or diced tomatoes including juice

1 large onion, chopped

1 red or green pepper, diced

1 bunch of cilantro, chopped

1 14-15 oz. can of black or pinto beans, or corn

2 tsp grounded cumin, to taste

1 tsp chili powder, to taste

*Secret ingredients: 1 tbsp molasses & 1 big slice of lime, for juice 

Shredded mild cheddar and Monterey Jack cheese

3 cloves of garlic, chopped, optional

1 bunch of scallions, chopped, optional

(ps. I didn’t include the beef in the photo above. Remember to get it. To make it vegetarian, replace with other kinds of beans and it wouldn’t need to cook for as long as the beef.)

If you have time or inclination, you can sear beef cubes on all sides until they are brown, to seal in juice. I have not found it to make a difference either way in this stew.

Place all ingredients except shredded cheese in crock pot. Set to “low” and cook for at least 8 hours. Reserve some fresh cilantro for sprinkling on soup when you serve it.

Scoop hot soup in a bowl. Toss chopped cilantro and shredded cheese over it. Serve with corn tortilla chip, salsa, guacamole (recipe coming soon).

Health benefits of just some of the ingredients: cumin,cilantro (Rock that heavy metal detoxing!), and molasses.