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shredded-beef-enchilada-stew-recipe

Shredded Beef Enchilada Stew

A hearty and flavorful stew with shredded beef and enchilada flavors.
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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

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

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:

For a spicier stew, add a chopped jalapeño or more chili powder.

Nutrition value:

Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 4mg

Keywords:

Keyword Beef, Enchilada, Stew
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