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“I made this in the crock pot with things i had on hand. I didn't want the same old beef stew, so i looked here first and combined about 3 recipes. I hope it is enjoyed by all. Makes alot. I froze the left overs. Served with corn bread muffins sour cream and shredded cheddar cheese. I have a hard time measuring but these are close. I eyeball most things. This is basic and can be adjusted to suit your family. I did all my prep the day before (even the muffins).”
READY IN:
7hrs 20mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

  • 1 12-2 lbs stew meat (cut into bite size pieces)
  • 1 cup diced onion (1 medium)
  • 1 cup chopped green pepper (1 medium)
  • 2 cups diced carrots (i used 3)
  • 1 cup chopped celery (i used 2 stalks)
  • 1 (28 ounce) candiced tomatoes and green chilies
  • 1 (14 ounce) can beef broth or 1 (14 ounce) can stock
  • 2 (15 1/4 ounce) cans black beans, drained and rinsed
  • 1 (15025 ounce) can corn, drained
  • 3 tablespoons smoked hot peppers (i have them in the freezer from summer, you can get them in most stores)
  • 14 cup taco seasoning mix
  • 1 tablespoon cumin
  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder

Directions

  1. Dice everything to your liking.
  2. Dump in the crock pot.
  3. Stir.
  4. Cover.
  5. Cook on low 7-10 hours.
  6. Serve with corn bread, or taco scoop style chips.
  7. Top with cheese and sour cream.

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