In this post I’ll be sharing a super easy and delicious beef stew slow cooker / Crockpot recipe.
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This recipe is heavily inspired by a Peruvian dish known as “Seco.” It’s essentially a cilantro based beef stew with potatoes and veggies. This recipe is SO easy. Simply toss into your slow cooker in the morning and enjoy a delicious and comforting dish by dinnertime.
Cilantro Beef Stew Recipe
I’m no expert at formulating recipes but this will loosely make about 5-7 servings. This is also ideal for leftovers!
INGREDIENTS
- 1.5 lbs. beef – boneless chuck steak for stews
- 3/4 lbs. potatoes – I like to use Yukon gold potatoes
- 10-12 carrots
- 2 green bell pepper
- 1 red onion
- 1 yellow onion
- jarred roasted red bell peppers
- 10-12 olives – I like to use manzanilla Spanish olives stuffed with pimientos
- 2 tsp. capers
- 1 full bunch of fresh cilantro
- 5-7 cloves of garlic
- 3/4 cup olive oil
- 1 cup vegetable broth
- 1 cup beef broth
- 1 tbsp. salt
- 1 tbsp. pepper
- 1 tbsp. oregano
- 1 tbsp. cumin
- 1 tbsp. rosemary
- 2 tbsp. complete seasoning
- 1 tsp. chili powder
- 2 bay leaves
- 1 tbsp. yellow hot pepper paste (optional – for added heat)
- 1 jalapeno (optional – for added heat)
DIRECTIONS
1- Chop beef into 1-2 inch cubes.
2- Chop potatoes into 1-2 inch cubes. I choose to leave the skin on, but you can peel them if you prefer.
3- Peel and chop carrots into 1/2 inch thick slices.
4- Chop 1 full green bell pepper into small 1 inch squares.
5- Chop 1 full red onion into 1-2 inch squares.
6- Add beef, potatoes, carrots, green bell pepper, and onion to slow cooker. Add olives and capers.
7- Roughly chop and add to a blender: 1/2 a yellow onion, cilantro (I use the leaves and stems), 1/2 a green bell pepper, garlic cloves, 1/2 cup olive oil, 1/2 cup vegetable broth, salt, pepper, oregano, cumin, rosemary, complete seasoning, chili powder. (OPTIONAL: for more heat, you can add jalapeno and yellow hot pepper paste)
8- Blend until well combined
9- Pour the blended mixture into slow cooker and top with 1 cup of beef broth.
10- Mix thoroughly, making sure all ingredients are well coated. Top with a drizzle of olive oil, a few small pieces of roasted red peppers, and bay leaves.
11- Cook on high for 6 hours. (Cook time may vary but I use a 12 Qt. Crockpot and find that 6 hours is the perfect amount of time where everything is thoroughly cooked and the meat is nice and tender.)
Serve over a bed of rice and top with fresh cilantro.
Hope you love it, and thanks for stopping by!
Xx Laura
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