Make an easy, warm meal with this Slow Cooker Taco Stew!
If you enjoy this Taco Soup then you will really love this Taco Stew. It’s a twist on Taco Soup and is wonderful during the cold, winter months.
Taco Stew consists of a variety of canned ingredients, but you can also use fresh too paired with stew meat.
It’s also a great set-it-and-forget-it meal.
Is Slow Cooker Taco Stew Gluten-Free?
This Taco Stew can be made gluten-free. The only swap will be the flour at the end when thickening it up. If you want to do gluten-free, be sure to use a gluten-free all-purpose flour.
This needs to be flour with a 1:1 ratio to regular flour. Cornstarch would also work well.
As always be sure to check all ingredients to be sure that the ones you are using are in fact gluten-free.
Tips for Making Slow Cooker Taco Stew:
This stew uses a mix of canned and frozen ingredients, but again you can use fresh if you prefer.
The stew meat will go into the crockpot uncooked, and then all the ingredients will slow cook for about 8 hours.
In the last 30 minutes of the cooking time, if you feel it is needed you can whisk in the cumin and flour to thicken up the stew. This will bring all the ingredients together.
When you are preparing it, I like to be sure the liquid fully covers all the ingredients. If needed you can add more water or broth to be sure this is the case.
It will vary based on the size of the slow cooker or crockpot that you use.
Can you make Ninja Foodi Taco Stew?
This can be made in the Ninja Foodi too. If you are making this in the Ninja Foodi, you can use the Pressure Cooker Function or the Slow Cooker Function.
If you use the Pressure Cooker, saute the stew meat first, then add in the ingredients. Once that’s done, secure the nozzle to SEAL and cook on high pressure for 5 minutes. Remember to quickly release once the timer goes off by moving the nozzle to VENT.
Then, whisk in the flour and cumin at the end, and let it just sit for a bit to thicken.
It can also be done with the Slow Cooker Function, if you use this function just be sure that the nozzle is set to VENT for 8 hours.
There are plenty of options to make this Slow Cooker Taco Stew!
Slow Cooker Taco Stew
Ingredients
- 1 Lb Stew Meat
- 15.5 Oz Can Chili Beans
- 15.5 Oz Can Black Beans
- 14.5 Oz Can Diced Tomatoes
- 1 Cup Corn
- 1 Green Pepper Sliced
- 1 Cup Beef Broth
- 1 Beef Bouillon Cube
- 1 Tsp Cumin
- 1 Tbsp Flour or Gluten Free All Purpose Flour
Instructions
- In a 4-6 quart slow cooker combine the stew meat, beans, tomatoes, corn, pepper, beef broth, and bouillon cube. The liquid should come up to the top, so if you use a larger slow cooker, add more water or broth if needed to fully cover the ingredients.
- Cook on low for 7-8 hours.
- In the final 30 minutes of cooking time, add in the cumin and flour and mix this together, then let cook an additional 30 minutes. This will allow the stew to thicken a bit.
- Serve.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
Do you drain the black beans before adding?
No, I don’t but you can definitely do that if you’d like.
Printed! Thanks! I bought stew meat this week, and now I know what to do with it. I found you on The Happy now.
This is a great slow cooker recipe. Thanks for sharing on SSPS, hope to see you again next week.
Kristy, this sounds so yummy! I’m bookmarking this so I can try later. I love cooking with my slow cooker.
Visiting today from Happy Now 391 #26&27