Tex-Mex beef and sweet potato stew

Slow-cooked till tender and full of flavour.

  • 8 hrs 30 mins cooking
  • Serves 4
  • Print
This slow-cooker stew with meltingly tender beef and sweet potatoes cooked with gentle Tex Mex spices is as easy to make as it is delicious.


  • 800 grams beef chuck steak, cut into 5cm pieces
  • 1 medium orange sweet potato (400g), unpeeled, cut into 5cm pieces
  • 1 medium onion (150g), cut into wedges
  • 400 gram can diced tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons Mexican chilli powder
  • 1 fresh long green chilli, chopped finely
  • 3 cloves garlic, crushed
  • 2/3 cup (160g) drained chargrilled capsicum , chopped coarsely
  • ½ cup (125ml) beef stock
  • 2/3 cup coarsely chopped fresh coriander


  • 1
    Place beef, sweet potato, onion, tomatoes, cumin, oregano, chilli powder, fresh chilli, garlic, capsicum and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low for 8 hours. Season to taste.
  • 2
    Stir in half the coriander. Serve topped with remaining coriander and a dollop of sour cream, if you like.


Serve with grilled corn on the cob, sliced pickled jalapeños, sour cream and lime wedges.

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