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Crockpot Mexican Beef Stew with Sweet Potatoes, Corn, and Poblano Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound beef stew meat, cubed
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup corn kernels
  • 2 poblano peppers, seeded and diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 3 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Add the beef stew meat, sweet potatoes, corn, poblano peppers, onion, carrots, zucchini, diced tomatoes, beef broth, garlic, cumin, chili powder, salt, and black pepper to the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the sweet potatoes are soft.
  • Taste and adjust salt or pepper if needed.
  • Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Poblano peppers give a gentle warmth that pairs well with the sweet potatoes, so taste one raw before adding if you prefer milder heat. Frozen corn works in place of fresh without changing the cooking time. Leftovers thicken as they sit, so add a splash of broth when reheating. Skip the zucchini if you want a firmer stew.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker