A hearty and flavorful beef stew with a Mexican twist, perfect for a comforting meal.
Prepare the beef by cutting it into bite-sized pieces.
Cut the beef into even pieces for consistent cooking.
Chop the onion, garlic, carrots, potatoes, and celery.
Keep the vegetable pieces uniform in size for even cooking.
In a mixing bowl, combine the tomato paste, diced tomatoes, cumin, chili powder, salt, and black pepper.
Mix thoroughly to ensure the spices are evenly distributed.
Place the beef and vegetables into the slow cooker.
Layer the ingredients for optimal cooking.
Pour the tomato mixture over the beef and vegetables.
Ensure the mixture covers the ingredients evenly.
Cook on low for 6-7 hours or until the beef is tender.
Avoid opening the lid during cooking to maintain the temperature.
Mix the cornstarch with a bit of water to create a slurry and stir it into the stew to thicken.
Add the slurry gradually to control the thickness.
Serve the stew hot with your choice of sides.
Garnish with fresh herbs like cilantro for added flavor.
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