Spicy beef with a tomato base, this slow cooker Mexican beef stew is keto-friendly, gluten-free, and feeds six people.
What Is Mexican Stew
A stew is basically meat in a tomato-based, thick broth. From that simple base, you can make a huge variety of different types of stew.
My low-carb Irish pork stew is flavored with Guinness beer. And low-carb Greek beef stew has cinnamon and parsley, giving it a Mediterranean flair.
This Mexican stew is bursting with a lot of Spanish flavors. The tomatoes, green chilis, and jalapenos will lighten up your taste buds and remind you of the food from your favorite Mexican restaurant.
Shopping List
Before you make a bowl of Mexican beef stew, you’ll need this from the store. All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Beef Chuck Roast
- Butter
- Onion
- Roma Tomatoes
- Rotel
- Canned Green Chilis
- Jalapeno
- Red Bell Pepper
- Turnip
- Garlic
- Chili Powder
- Cumin
- Paprika
- Oregano
- Beef Broth
- Xanthan Gum
Ingredient Substitute
There are a few ways to change things in this recipe to save time or make it taste differently the next time. If you make any changes, please let me know. I’d love to hear!
- Beef Chuck Roast – Use any cut of beef.
- Roma Tomatoes – Use 1/4 a cup of canned tomatoes instead.
- Turnip – this is the keto-friendly substitute for potatoes. You can leave it out or use zucchini instead.
- Jalapeno – A poblano pepper is the perfect swap.
Best Beef For Stew
Since this is a slow cooker recipe, the type of beef isn’t very important. Even the toughest cut of beef – stew meat – will tenderize as it cooks slowly in the broth over 6 hours.
Save money and get the least expensive cut of meat you can. You might even be able to find beef that is already cut into cubes.
What To Eat With Beef Stew
This is a very filling dinner, but it can also be a comforting lunch. Start out with some pork rinds and low-carb cottage cheese queso. Make it as spicy as you like!
Then, serve the stew with a bowl of salad. My favorites are keto Panera copycat Greek salad and a keto chicken Caesar remain lettuce salad.
And you can never go wrong with a stew and sandwich combo, either. Make either a keto Grinder sandwich or keto ham and pickle roll-ups.
They are fantastic choices and taste amazing with Mexican beef stew
Stew Meal Prep
Add this stew to your weekly meal prep. It will stay fresh in the refrigerator for up to three days.
Keep it in an airtight container and reheat it in the microwave – it’s so easy! You can also freeze Mexican beef stew, too!
Store the cooked stew in a freezer-safe bag and keep it in the freezer for up to six months.
Making It
Below are the step-by-step pictures showing you how to make this tasty keto slow cooker Mexican beef stew. Exact measurements and instructions are located in the printable recipe card just a little bit further below.
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 6
Net Carbs: 6 net carbs per serving
Directions
Melt the butter in a large skillet over medium high heat. Add the beef to the heated skillet, and season with salt and pepper to taste. Sear on all sides.
Place the onion, roma tomato, rotel, green chilis, jalapeno, red bell pepper, turnips, garlic, chili powder, cumin, paprika, oregano and beef broth into the Crockpot, and stir to combine.
Mix the seared beef into the Crockpot. Cover and cook on high for 4 hours.
Sprinkle in some xanthan gum and stir to thicken if desired.
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Keto Slow Cooker Mexican Beef Stew
Equipment
- Slow Cooker
Ingredients
- 2 pounds Beef Chuck Roast cut into bite sized pieces
- 2 tbsp Butter
- 1/2 Onion chopped
- 2 Roma Tomatoes chopped
- 1 cup Rotel drained
- 1/4 cup Canned Green Chilis
- 1 Jalapeno deseeded and finely chopped
- 1 Red Bell Pepper chopped
- 1 large Turnip peeled and diced
- 2 tsp Minced Garlic
- 1 tbsp Chili Powder
- 3 tsp Cumin
- 2 tsp Paprika
- 2 tsp Oregano
- 2 cups Beef Broth
- Xanthan Gum optional
Instructions
- Melt the butter in a large skillet over medium high heat.
- Add the beef to the heated skillet, and season with salt and pepper to taste. Sear on all sides.
- Place the onion, roma tomato, rotel, green chilis, jalapeno, red bell pepper, turnips, garlic, chili powder, cumin, paprika, oregano and beef broth into the Crockpot, and stir to combine.
- Mix the seared beef into the Crockpot.
- Cover and cook on high for 4 hours.
- Sprinkle in some xanthan gum and stir to thicken if desired.
Notes
Keto Slow Cooker Recipes
If you enjoyed making low-carb Mexican beef stew, here are some more delicious keto slow cooker recipes you should make next.
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