Slow Cooker Southwest Beef Stew

Warm up your weeknight dinners with this savory and hearty Slow Cooker Southwest Beef Stew, a vibrant medley of tender beef, wholesome vegetables, and bold southwestern spices. Perfectly slow-cooked to tender perfection, this recipe combines juicy beef chuck roast, russet potatoes, carrots, black beans, and corn, all simmered in a smoky broth spiced with cumin, chili powder, and smoked paprika. The addition of diced tomatoes with green chilies infuses a subtle kick, while optional garnishes of fresh cilantro and lime wedges brighten every bite. With just 20 minutes of prep time and the convenience of a slow cooker, this one-pot meal is a stress-free and flavorful dinner solution for busy days. Ideal for cozy family dinners or meal prep, this beef stew is a delicious way to embrace bold southwestern flavors with minimal effort!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 14-ounce can diced tomatoes with green chilies (Rotel)
• 3 cups low-sodium beef broth
• 2 large russet potatoes, peeled and diced
• 3 large carrots, peeled and sliced
• 1 cup frozen corn
• 1 15-ounce can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat.

Step 2

Add the beef chuck roast cubes and sear on all sides until browned, about 5 minutes. Do this in batches if necessary to avoid overcrowding the pan. Transfer the browned beef to a slow cooker.

Step 3

In the same skillet, add the diced onion and sauté for 2-3 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant. Transfer the onion and garlic to the slow cooker.

Step 4

Add the diced tomatoes with green chilies, beef broth, potatoes, carrots, frozen corn, and black beans to the slow cooker.

Step 5

Sprinkle the ground cumin, chili powder, smoked paprika, salt, and black pepper over the ingredients in the slow cooker. Stir gently to combine.

Step 6

Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.

Step 7

Before serving, taste the stew and adjust seasonings if needed.

Step 8

Serve the stew hot, garnished with fresh cilantro (if using). Offer lime wedges on the side for a burst of freshness.

Nutrition Facts

Serving size	(3964.4g)

Amount per serving	% Daily Value*
Calories	3866.3

Total Fat 217.1g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 5957.1mg	0%
Total Carbohydrate 289.4g	0%
Dietary Fiber 60.7g	0%
Total Sugars 39.9g
Protein 229.7g	0%

Vitamin D 0IU	0%
Calcium 680.6mg	0%
Iron 39.7mg	0%
Potassium 8501.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 22.8%

Carbs: 28.7%