Mexican Crock Pot Stew

• 3 12 lbs beef
• 1 large onion
• 2 fresh red jalapenos (suit to taste)
• 1 bunch cilantro, chopped (I use two)
• 4 garlic cloves, chopped
• 2 carrots
• 5 celery ribs
• 1 large potato
• 1 (15 ounce) can corn
• 1 (15 ounce) can diced tomatoes (any kind)
• 1 14 ounces hot taco seasoning mix (1 packet)
• 34 cup beer (drink the rest)

1. Slice and cut all the vegetables.
2. Layer bottom with 1/3 the onions and half the potatoes.
3. Season beef with hot taco seasoning mix.
4. Place inside crock pot, cover with remaining vegetables and pour beer over meat and vegetables.
5. Cook on High for 3 hours, take beef out and cut into bite size pieces, cook another 1-2 hours.
6. If cooking on low cook for 7-8 hours.
7. I also take out some of the liquid it's up to you depending on what you like.
8. If you like, whip up some corn starch and water to thicken juices into gravy.
9. Enjoy!

beef, onion, fresh red jalapenos, cilantro, garlic, carrots, celery, potato, corn, tomatoes, packet

Taken from www.food.com/recipe/mexican-crock-pot-stew-271406 (may not work)