▢2 pounds stew meat (or cut a chuck roast into bite-sized pieces) ▢1 small onion, large dice ▢4 large carrots, peeled and cut into large chunks ▢1 pound potatoes, washed and peeled and cut into large chunks ▢2 (10oz) cans diced tomatoes with green chiles ▢1 cup beef broth ▢1 (15oz) can black beans, rinsed and drained ▢2 tablespoons quick cooking tapioca ▢1 package taco seasoning

Instructions STEP - 1

Preheat the oven to 275°F.

STEP - 2

Mix together all of the ingredients in a large pot that is suitable for the oven.  

STEP - 3

Bake with the covering on for four hours.

This Mexican Beef Stew is an adaptation of a traditional stew formulation. It is comforting, substantial, and stuffed with tender beef and vegetables.

Calories: 307kcal, Carbohydrates: 22g, Protein: 37g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 94mg, Sodium: 741mg, Potassium: 1006mg, Fiber: 4g, Sugar: 4g, Vitamin A: 7341IU, Vitamin C: 15mg, Calcium: 71mg, Iron: 6mg

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