Who doesn't love the warmth of a homemade beef stew, especially when it has a southwestern flare? This crockpot recipe is full of juicy tomatoes, whole kernel corn, pinto beans, and beef. Every bite is full of flavor! And, it pairs perfectly with my Quick Peppery Cheese Bread!
Hands down the absolute best beef stew recipe you'll ever make. Now I know that's a strong statement, but I'm ready to back it up. My dad created this recipe years ago when I was a little girl and I've been eating it ever since. We make this crockpot beef stew every other week in our house and everyone who has ever tried it absolutely loves it.
Let me give you an example of how good this stew really is...my 5th grader took some of this leftover stew in his school lunch one day and let his best friend try it. A couple of hours later, I received a phone call from his mom asking me to give her the recipe.
Yep...it's that good!
Why This Recipe Works
- It's super low maintenance and is made in the crockpot. You literally set it and forget it,
- This is both a healthy and hearty stew that will leave you feeling full for hours,
- With its wonderful savory taste unlike anything you've ever tasted before, this is an easy stew recipe anyone can make!
Ingredients You'll Need
The reason it's so easy to make is because after you brown the beef, you are literally going to throw all the ingredients in the crockpot and let it do all the work. That's it.
Let's talk about the key ingredient. It's Pace Picante Sauce. Not salsa...sauce. If you use salsa, it's not going to taste the same. The picante sauce is what gives this beef stew that Southwestern flare. The spices used also help bring forth the flavor, but the sauce is key!
Step-by-Step Instructions
Start off by browning the ground beef with chopped onions in a large skillet on the stovetop.
Once the meat has browned, add it to the crockpot along with all the other ingredients. Mix well and place on the lid. Set it on low and let it slow cook for 5-6 hours.
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Once it's done, stir with a spoon and serve! It really doesn't get much easier than that.
Toppings and Fillings for Southwestern Crockpot Beef Stew
Let's talk about all the different toppings you can add to this stew. I love adding shredded Mexican cheese on top. That cheese pull is delicious with all the southwestern flare going on in this dish! You can also top it with crumbled tortilla chips, crumbled cornbread, crackers, sour cream, and mayonnaise (my husband does this and swears by it).
As far as fillings, I'm notorious for adding cooked rice or noodles at the bottom of my bowl before adding on the chili. So naturally, I had to try it with this crockpot beef stew and just like I expected...it's absolutely delicious!!
Expert Tips and FAQS
- This stew is freezer friendly! Once it's done, let it cool and store it in either a gallon Ziplock freezer bag or in a freezer safe container. It should last for 3-4 months. When you're ready to eat the stew, place the frozen container in the refrigerator and let it slowly thaw. From there, warm it up in the microwave or on the stovetop.
- The best meat for this beef stew is ground beef. I've made this recipe with beef stew meat and it's fine...but since this one has a southwestern flare, I prefer ground beef.
- If you don't want to make this in the crockpot, you can make it on the stove top! Just ground the beef, drain the fat, and add all the ingredients to a large pot. Bring to a boil, then reduce the heat to medium-low and cook covered for 2-3 hours.
Other Soup and Stew Recipes You Should Try
I am a lover of all things soups and stews, so make sure you try my Asian Chicken Noodle Soup, Vegetable Beef Soup, and Loaded Baked Potato Soup! These are some of my favorites and I want you to experience them, as well! And this Guinness stew is an Irish beef stew made in the crock pot. It's so great!
Southwestern Crockpot Beef Stew
Equipment
- Crockpot
Ingredients
- 2 lbs ground beef
- 1 ½ cups onions, diced
- 1 28 ounce can petite diced tomatoes, liquid reserved
- 1 16 ounce can pinto beans, rinsed and drained
- 1 16 ounce can whole kernel corn, rinsed and drained
- 1 cup Pace Picante Sauce, (I recommend Medium)
- ¾ cups water
- ½ teaspoon chili powder
- ½ teaspoon cumin, ground
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Instructions
Crockpot Instructions
- Brown the ground beef in a skillet until no longer pink. Drain the fat and pour the meat into the Crockpot.
- Combine all other ingredients above into the Crockpot and stir well.
- Cook for 5-6 hours on low or cook for 2- 3 hours on high.
- When done, serve and top with your favorite toppings.
Stovetop Instructions
- Brown the ground beef in a skillet until no longer pink. Drain the fat and pour the meat into a large pot.
- Add all the other ingredients to the large pot and stir well to combine.
- Bring to a boil, then reduce the heat to medium-low and cook covered for 2-3 hours.
- When done, serve and top with your favorite toppings.
Video
Notes
- This stew is freezer friendly! Once it's done, let it cool and store it in either a gallon Ziplock freezer bag or in a freezer safe container. It should last for 3-4 months. When you're ready to eat the stew, place the frozen stew in the refrigerator and let it slowly thaw. From there, warm up in the microwave or on the stovetop.
- The best meat for this beef stew is ground beef. I've made this recipe with beef stew meat and it's fine...but since this one has a southwestern flare, I prefer ground beef.
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Susan Bradshaw
Does this allow approximately 1 1/2 cups per serving?
Amanda Mason
Correct!
Claire | The Simple, Sweet Life
I LOVE a good crockpot recipe, and this looks perfect for the cooler weather we've been having. I'm adding this to our menu for this week!
Amanda Mason
Let me know how you like it!
Debs
I want some of this stew and I want it now! With cornbread. Lots of cornbread!
Amanda Mason
Oh yes...the CORNBREAD!!