This Slow Cooker Ranchero Beef Stew is everything you love in a traditional beef stew combined with a Mexican flair. Tender chunks of beef are slow-cooked with Mexican spices and plenty of nutritious vegetables. Easy to put together, cozy, and so delish! The perfect meal to nourish your family on a cold weeknight!
A few weeks ago, I was shopping my fridge and pantry for something I could throw in my crock-pot for an easy dinner. I gathered the produce that needed to be used up and found some Butcher Box stew meat in the back of my freezer. I remembered a recipe I made years ago for ranchero beef stew and decided to make up my own version with the things I had on hand. The results were a blog-worthy recipe that your family will love!
Tammy’s Tips for Making Slow Cooker Ranchero Beef Stew
Beef – I used 1 pound of grass-fed and grass-finished stew meat and cut a few of the larger pieces a little smaller. I did not brown the beef before putting it into the slow cooker. It was tender and delish so no need for the extra step!
Veggies – As I mentioned, I was using up what I had on hand. You could add in other veggies like green pepper and/or celery. I always try to add as many plants as I can to chili, stew, soup, and sauces. Getting a variety of plants in every day helps to improve gut health, which improves overall health.
Chipotle Peppers in Adobo – I used Frontera Chipotle Pepper Adobo with Roasted Tomato. Most chipotle peppers in adobo sauce have refined oils and some have high fructose corn syrup. They usually come in a small can and most often I only end up using one or two peppers. I like this Frontera brand because it is a jarred sauce and is more like a condiment, so less waste. It has a small amount of evaporated cane sugar, but it is less than 0.5 grams.
Toppings – So many options for toppings. Some of my faves are avocado, chopped onion, cilantro, and or yogurt/sour cream. Also yummy with warm corn tortillas served on the side.
Meal Prep Tip – Chop veggies ahead of time so you can just throw everything in your crock-pot before you start your busy day. The only thing I would not chop in advance is the potatoes.
Freezer Friendly – I love freezing leftover soups, stews, and chili in individual servings for lunches. I use wide mouth mason jars.
For Kids –You can use a little less of the spicy seasonings if you think it will be too spicy for your kids. You can always add more heat…you can’t take it away. 🙂 If you have selective eaters, deconstruct the stew after it’s cooked and serve small portions of the veggies and meat.
If you make this Slow Cooker Rancher Beef Stew, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you and seeing your creations!
Slow Cooker Ranchero Beef Stew
This Slow Cooker Ranchero Beef Stew is everything you love in a traditional beef stew combined with a Mexican flair. Tender chunks of beef are slow-cooked with Mexican spices and plenty of nutritious vegetables. Easy to put together, cozy, and so delish! ! The perfect dinner on a cold weeknight!
- 1 lb stew meat, season with salt, pepper, and garlic powder
- 1 onion, chopped
- 4 carrots, roughly chopped
- 2 medium potatoes, chopped
- 1 red pepper, chopped
- 4 cloves garlic, minced
- 1 28 oz can fire roasted crushed tomatoes
- 1 14 oz can fire roasted crushed tomatoes
- 1 4 oz can green chiles
- 1 tbsp chilis in adobo sauce
- 2 tsp chili powder
- 2 tbsp Mexican oregano
- salt and pepper to taste
- Top with avocado, chopped onion, cilantro, and or yogurt/sour cream
Place all of the ingredients in slow cooker and cook on high 4-5 hours or low 7-8 hours.
Add your favorite toppings and serve with warm corn tortillas
This recipe is freezer-friendly.
We recommend using organic ingredients whenever possible.
Here are some other cozy slow cooker recipes you might enjoy for busy weeknights!