Recipe

Tex-Mex beef and sweet potato stew

Slow-cooked till tender and full of flavour.

May 31, 2021 2:00pm
  • 8 hrs 30 mins cooking
  • Serves 4
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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.
Looking for more beef stews and casserole recipes?

Ingredients

  • 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

Method

  • 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.

Notes

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

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