Right about now, we could all use a little extra cozy in our bowls! This recipe is so delicious and easy. There really isn’t much else to say, other than, enjoy! The cornmeal muffins are also worth the extra effort!
Mexican Beef Stew
1 medium onion, diced
2 lbs stewing beef
2 cloves of garlic, minced
1 jalapeno pepper, sliced & deseeded
1 yellow, red or green pepper, diced
3 sweet potatoes, cut into bite sized chunks
3 carrots, sliced into coins
1 c frozen corn
1 tsp sea salt
1 tsp ground pepper
1 tsp chili powder
1 tsp cumin
1 tsp chipotle powder
1 28 oz can diced tomatoes
3 c beef stock
Pop all of the ingredients into your slow cooker & let it do its magic for the day.
If you have the time, spend a few extra minutes to do the following. Before adding ingredients to the slow cooker, caramelize the onion in 1 tbsp of avocado oil. Next add beef and brown slightly. Add in the garlic and sauté for 1 minute. Add all these juicy bits to your slow cooker as well as the remaining ingredients. If you have an electric pressure with a sauté function, you can do it all in one pot. Cook on low for 6 to 8 hours. Serve with diced avocado, shredded cheese and cornmeal muffins.
Cornmeal Muffins
1 c organic cornmeal
1 c spelt or gluten free flour
1/4 c cane sugar
2 tsp baking powder
1/2 tsp sea salt
1 egg, whisked
1/4 c butter or coconut oil, melted
1 c milk (unsweetened brown rice or almond milk works great too)
Preheat oven to 400°F. In a large bowl, combine cornmeal, flour, sugar, baking powder & sea salt. In a small bowl, whisk egg & milk together. Mix the wet & dry ingredients. Before everything is well mixed, add the melted butter or coconut oil. Note: adding it to the egg & milk mixture directly, will cause the oil to solidify. Bake for 18 – 20 minutes.
Photo by Nathan Dumlao on Unsplash
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