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Craving comfort food with a zesty twist? My shredded beef enchilada stew recipe hits all the right notes. This hearty dish combines tender, slow-cooked chuck roast with bold enchilada sauce and savory spices. Perfect for chilly evenings or busy weeknights, this stew practically cooks itself in your slow cooker. Imagine coming home to mouthwatering aromas filling your kitchen! Grab a ladle, pile on your favorite toppings, and dig into this Mexican-inspired masterpiece that'll warm you from the inside out.
Ingredients for Shredded Beef Enchilada Stew
- Beef chuck roast: Tender, flavorful meat that shreds beautifully, adding heartiness and richness to the stew.
- Enchilada sauce: Infuses the dish with a bold, tangy flavor and a touch of heat, tying all the ingredients together.
- Diced tomatoes: Adds a burst of freshness and acidity, balancing the richness of the beef and enchilada sauce.
- Beef broth: Provides a savory depth of flavor and helps tenderize the meat as it simmers in the stew.
- Onion: Adds sweetness and depth to the stew, enhancing the overall flavor profile with its aromatic qualities.
- Garlic: Infuses the dish with a robust, savory flavor, complementing the beef and other ingredients in the stew.
- Ground cumin: Adds a warm, earthy flavor and depth to the stew, enhancing the overall complexity of the dish.
- Chili powder: Brings a touch of smoky heat and depth of flavor, adding a spicy kick to the stew.
Read more: Shredded Beef Stew Recipe
Essential Tools for Making This Delicious Stew
- Slow cooker: Essential for slow-cooking the beef to tender perfection without needing constant attention.
- Can opener: Needed to open cans of enchilada sauce and diced tomatoes for the recipe.
Shredded Beef Enchilada Stew
Equipment
- Slow Cooker
- Mixing bowl
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef chuck roast trimmed and cut into chunks
- 1 can Enchilada sauce about 15 ounces
- 1 can Diced tomatoes about 14.5 ounces
- 1 cup Beef broth
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
Read more: Keto-Friendly Beef Enchiladas Recipe
Instructions:
- 1. Place the beef chunks in the slow cooker.
- 2. Add the enchilada sauce, diced tomatoes, beef broth, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper.
- 3. Stir everything together to combine.
- 4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.
- 5. Shred the beef with two forks and stir it back into the stew.
- 6. Serve hot with your favorite toppings like cheese, sour cream, or avocado.
Notes:
Nutrition value:
Keywords:
Read more: Green Beef Enchilada Casserole Recipe
Tips for Making Shredded Beef Enchilada Stew Ahead of Time
Make Ahead Instructions
- Cook the shredded beef enchilada stew as directed in the recipe.
- Let the stew cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the shredded beef enchilada stew as directed in the recipe.
- Allow the stew to cool completely.
- Transfer it to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
Adding a small piece of dark chocolate to the shredded beef enchilada stew can enhance the depth of flavor and add a subtle richness to the dish.
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