Slow Cooker Cheesy Enchilada Beef Stew Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the beef cubes in a hot skillet with a small amount of oil before adding them to the slow cooker. This process, known as the Maillard reaction, creates a crust on the meat that adds a complex, savory dimension to the stew. If you choose to sear the meat, do so in small batches to avoid steaming it, and ensure you deglaze the pan with a little bit of the enchilada sauce to capture all those flavorful browned bits before pouring it into the cooker.

If you prefer a thicker stew, you can create a slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water, then stirring this mixture into the stew during the final 30 minutes of cooking.

This simple technique helps the sauce cling better to the beef and beans, providing a more luxurious mouthfeel. Remember to always use cold water for the slurry to prevent clumps, and give the stew a good stir to ensure the thickening agent is fully incorporated into the simmering liquid.

Variations

• Vegetable-Packed Version: Add diced bell peppers, onions, and frozen corn to the slow cooker at the beginning of the cooking time to introduce extra texture and flavor. These vegetables will soften and absorb the enchilada sauce beautifully.
• Spicy Kick: Incorporate a diced jalapeño or a teaspoon of crushed red pepper flakes into the slow cooker along with the taco seasoning to give the stew a noticeable spicy heat that complements the savory beef.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat or in the microwave until steaming hot throughout.

Allow any leftovers to cool to room temperature, but do not leave them out for more than two hours to ensure food safety. Once cooled, transfer the stew into airtight containers. It can be stored in the refrigerator for up to three days.

For longer storage, you can freeze the stew in freezer-safe bags or containers for up to three months. Label each container with the date so you can track how long it has been stored, and always thaw frozen stew in the refrigerator overnight before reheating it thoroughly.

This stew is an excellent candidate for making ahead of time, as the flavors often deepen and improve after sitting in the refrigerator overnight. You can prepare the entire recipe, let it cool completely, and then store it as directed.

When you are ready to serve, simply reheat it on the stovetop or in the microwave until it is steaming hot throughout. If you choose to reheat it on the stovetop, you may need to add a splash of water or beef broth to restore the desired consistency of the sauce.

Serving ideas

Serve this hearty stew in deep, wide bowls to showcase the melted cheese on top. It pairs wonderfully with a side of warm corn tortillas or a crusty piece of bread, which are perfect for soaking up the rich, flavorful enchilada sauce. You can also offer simple toppings on the side, such as a dollop of sour cream, a sprinkle of fresh chopped cilantro, or some diced avocado, allowing each person to customize their bowl to their own preference while keeping the base flavor profile intact.

The warmth and heartiness of this dish make it ideal for cooler evenings or weekend gatherings. Because it is a complete meal in one pot, you do not need much else; however, a crisp green salad with a light lime vinaigrette can provide a refreshing contrast to the richness of the stew.

Ensure the stew is served while it is hot, as the texture of the melted cheese is most enjoyable when it is still soft and gooey. Always use a large ladle to ensure each serving gets a good mix of beef, beans, and sauce.

Frequently asked questions

Recipe card

Slow Cooker Cheesy Enchilada Beef Stew

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef chuck roast, cut into 1-inch cubes
• 1 can black beans, drained and rinsed
• 1 packet taco seasoning
• 20 oz red enchilada sauce
• 1 cup shredded cheddar cheese

Instructions

1. Place the cubed beef into the bottom of the slow cooker insert. Scatter the drained and rinsed black beans evenly over the meat, then sprinkle the taco seasoning packet over the top.
2. Pour the red enchilada sauce over the beef and beans. Cover the slow cooker with its lid and cook on low for 7 to 8 hours until the beef reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest at least 3 minutes before serving.
3. Once the beef is tender, sprinkle the shredded cheddar cheese over the hot stew. Replace the lid for 5 minutes until the cheese is completely melted and bubbling, then serve.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

18 g

Fat

22 g

Fiber

5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.