De Nada Enchilada Beef Stew

I looked in the freezer last night and immediately felt deflated. I saw a lonely bag of stew meat. Boring stew again? Nada! I decided to throw a little spice in the mix and make a cross between an enchilada and a beef stew. Using my trusty crockpot, this would be a cinch.


  • 2 1bs of cubed stew meat
  • 1 – 15 oz can of diced tomatoes with green chilis
  • 1 – 15 oz can of red enchilada sauce (mild or medium – whatever you prefer)
  • 1 diced fresh jalapeño (or more if you prefer)
  • 2 green onions (or 1/2 diced red, yellow, or white onion – whatever you have)
  • 1 cup diced celery
  • 1/2 cup of flour
  • salt
  • pepper
  • chili powder
  • cumin
  • oregano
  • garlic
  • cilantro


I didn’t measure any of the spices. Sorry. I know some people look for exact measurements, but I rarely cook like that. I put the flour in a large plastic bag, and put a couple of shakes of each seasoning in the bag. Seal the bag and give it a few good shakes to distribute it.

Rinse the meat and place it in the bag with the seasoned flour. Once again, give the bag a few good shakes. Heat a couple of tablespoons of oil over medium heat in a pan. Once it is hot (you can check the temperature by putting the handle of a wooden spoon in the oil – when it starts to bubble it is hot), carefully add the floured meat. DO NOT move the meat around. Let it brown. You can move the pan after a couple of minutes, and the meat will move once it has browned. Brown all sides.

After browning the meat, the rest is simple. Put the remaining ingredients in a crockpot. Sprinkle a little more of each seasoning, and stir it together. Cook the stew on low for about 6 hours.


Serve the stew over rice (e.g., minute rice, long grain rice – as always, whatever you prefer) and sprinkle with cheese (Mexican Style Blend, Monterrey Jack, etc.). Add a dollop of sour cream or Mexican crema, if you’d like, and a wedge of sliced avocado. Finish with warm tortillas and butter on the side, and you’re done. You’ve got an easy, hearty meal that is a nice little change from the traditional beef stew. Add a homemade Margarita or a Corona for the final touch to your Mexican meal.






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