Ingredient List
- 3 lb beef stew meat, cut into 1-inch cubes
- 4 medium carrots, cut in half lengthwise, then cut into 1-inch pieces
- 1 large white onion, cut into 1-inch chunks
- 3 medium stalks celery, cut into 1/2-inch pieces
- 1½ teaspoons salt
- 2 teaspoons black pepper
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 carton (32 oz) Old El Paso™ Beef Birria Broth
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 can (15.5 oz) pinto beans, drained, rinsed
Garnishes, as desired
- Chopped fresh cilantro
- Diced red onion
- Favorite hot sauce
Preparation
In 5- to 6-quart slow cooker, mix beef, carrots, onion, celery, salt, and pepper. Stir in tomatoes and broth.
Cover; cook on Low heat setting 8 to 10 hours or until beef is tender.
Increase slow cooker to High heat setting. In small bowl, beat cornstarch and cold water with whisk until blended. While slowly stirring the stew, add cornstarch mixture in a slow steady stream. Stir until blended. Stir in pinto beans. Cook about 15 minutes or until sauce is slightly thickened.
Top with your choice of garnishes.
Expert Tips
For a deeper, smoky, rich flavor try searing the stew meat before adding to the slow cooker. In a 12-inch skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef and cook, turning as needed, until browned on all sides, about 4 to 6 minutes.
Drizzle with chili oil for a hint of that rich red chili birria taco flavor we all love.
Serve with warm, toasted, fresh corn tortillas for the authentic birria experience.