Name: Slow Cooker Mexican Beef Stew with Dark Chocolate Recipe
Prep time: 15 min
Cook time: 9 h
Total time: 9 h 15 min
Cuisine: Mexican
Ingredients: 450 g stewing steak; 1 onion, chopped; 2 cloves garlic, crushed; 1 chilli pepper, sliced; 2 large tomatoes, diced; 1 tbsp tomato puree; 200 ml beef stock; 20 g dark chocolate (74% cocoa solids), grated; 2 tsp cornflour; Pinch black pepper; Pinch salt

Description

This Slow Cooker Mexican Beef Stew is a hearty and flavorful dish, perfect for a comforting meal. Tender stewing steak is slow-cooked with onions, garlic, chili peppers, tomatoes, and rich dark chocolate, creating a deep, savory sauce infused with classic Mexican flavors. The stew is thickened with cornflour and seasoned to taste, served best with fresh coriander and chopped chilies for an extra kick.

Ingredients

Beef and Vegetables

450 g stewing steak
1 onion, chopped
2 cloves garlic, crushed
1 chilli pepper, sliced
2 large tomatoes, diced

Liquids and Seasonings

1 tbsp tomato puree
200 ml beef stock
20 g dark chocolate (74% cocoa solids), grated
2 tsp cornflour
Pinch black pepper
Pinch salt

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Instructions

Prepare the ingredients: Place the stewing steak, chopped onion, crushed garlic, sliced chilli pepper, and diced tomatoes into the bottom of the slow cooker.
Make the sauce: Stir the tomato puree into the beef stock. Dissolve the grated dark chocolate in this mixture, then pour everything into the slow cooker over the beef and vegetables.
Slow cook the stew: Cook on low heat for 8-9 hours until the beef is tender and flavors have melded beautifully.
Thicken the stew: If the stew is too thin, dissolve the cornflour in a little water and stir it into the stew. Use the sauté setting on a Crock Pot Express slow cooker or transfer the stew to a saucepan and heat on the stovetop while stirring, until thickened.
Season and serve: Add salt and black pepper to taste. Serve hot, garnished with extra fresh coriander (cilantro) and freshly chopped chili peppers for added freshness and heat.

Notes

Using dark chocolate adds depth and richness to the stew, but can be omitted if preferred.
Adjust the amount of chili to control the spice level according to your taste.
Serve with rice, tortillas, or crusty bread to soak up the delicious sauce.
The stew can be refrigerated for up to 3 days or frozen for up to 3 months.
If you do not have a slow cooker, you can cook this on the stovetop in a heavy-based pot over low heat for 2-3 hours, stirring occasionally.

Prep Time: 15 minutes
Cook Time: 9 hours
Category: Stew
Method: Slow Cooking
Cuisine: Mexican