Crock Pot Taco Stew is a hearty, slow-cooked dish that blends the bold flavors of a classic taco with the comforting richness of a stew.

It features tender stewed beef, taco seasoning and tomato sauce.

It really hits the spot on a cold day.

Every spoonful of this slow cooker recipe is loaded with delicious beef and vegetables.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Crock Pot Taco Stew I chopped up some carrots.

I greased my crock pot before adding any of the ingredients.

Next I dumped the carrots into the prepared crock pot and spread them out evenly.

Then I cubed some potatoes.

I spread the cubed potatoes out on top of the carrots.

Then I quartered a yellow onion.

Next I spread the onion out on top of the potatoes.

After making sure the stewing beef was in 1″ pieces, I spread the meat out in the Crock Pot.

Then I scraped some tomato sauce into the crockpot but I did not stir.

Next I mixed together some gluten free taco seasoning and water.  I also mixed corn starch with a bit of water until it was smooth.

Then I mixed the corn starch into the taco seasoning water before pouring the liquid over the ingredients in the Crock Pot.  I did not stir.

The final step was to sprinkle a bit of salt and pepper on top of everything in the Pot.

Then I placed the lid on the Crock Pot and set it to cook on Low for 8 hours.

After 8 hours I removed the lid. 

Crock Pot Taco Stew is loaded with vegetables and meat.  It is a hearty one pot meal to serve in the cooler weather.

 

Give it another good stir before serving it up so you get a good blend of all the wholesome ingredients in every serving.

 

One pot meals might take a bit more prep time but they are sure worth the effort!

Enjoy this hearty meal with a slice of toast or whip up a batch of your favourite biscuits.  You might like to try Gluten Free Biscuits, or Almond Flour Biscuits.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Comfort Meals You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Crock Pot Taco Stew:

• 4 carrots chopped
• 4 potatoes, peeled and cubed
• 1 large yellow onion quartered
• 2 lbs stewing beef cut in 1″ cubes
• 8oz can tomato sauce
• 2 tbsp dry gluten free taco seasoning mix
• 2 cups water, divided
• 1 1/2 tbsp corn starch
• 2 tsp salt
• 1/4 tsp pepper

How to Make Crock Pot Taco Stew:

1. Spray the crock pot with cooking spray.
2. Chop up the carrots and put them in the bottom of the Crock Pot.
3. Peel and cut the potatoes into bite size pieces.  Put them in the Crock Pot. 
4. Quarter the onion and put it in the Crock Pot.
5. Make sure the stewing beef is cut into 1″ cubes and dump the cubes in on top of the vegetables. Do not stir.
6. Add the tomato sauce and do not stir.
7. Mix the taco seasoning with 1 1/2 cups of the water.
8. Stir the corn starch into the remaining 1/2 cup of water until smooth.  Then add to other water.
9. Pour the liquid over top of the ingredients in the Crock Pot.
10. Sprinkle ingredients with the salt and pepper.
11. Place the lid on the crock pot and set it to cook on low for 8 hours.
12. Remove lid and stir ingredients together.
13. Serve and enjoy!

FAQS:

What substitutions can I make in Crock Pot taco stew?

Crock Pot taco stew is super flexible! Here are some easy substitutions based on what you have on hand:

Protein:

• Instead of stewing beef → Use ground beef, turkey, chicken, pork, sausage, or even shredded rotisserie chicken.
• For a vegetarian option → Usebeans, lentils, or crumbled tofu.

Beans:

• Use a bean medley or → Use pinto, kidney, white beans, or chickpeas.
• If you’re out of beans → Add extra corn, diced potatoes, or another veggie.

Veggies:

• Add corn or → Try bell peppers, zucchini, or diced sweet potatoes.
• No tomatoes  → Use salsa, or even Rotel.

Seasoning:

• No taco seasoning? → Mix chili powder, cumin, paprika, onion powder, and garlic powder.
• Want more heat? → Add cayenne, chipotle powder, or hot sauce.

Broth/Base:

• Want it creamy? → Stir in a little cream cheese or heavy cream at the end.

Toppings:

• Shredded cheese or → Try crumbled queso fresco, feta, or even nutritional yeast.
• Sour cream or → Use Greek yogurt or a dollop of ranch dressing.

What should I serve with Crock Pot taco stew?

Crock Pot taco stew is hearty and flavorful, so you’ll want sides that complement it without overpowering it. Here are some great options:

Gluten Free Breads & Chips:

• Cornbread – Sweet or savory, it soaks up the stew nicely.
• Tortilla Chips – Perfect for scooping or crumbling on top.
• Corn Tortillas – Warm them up for dipping or making mini tacos.

Fresh & Crunchy Sides:

• Mexican Slaw – A tangy slaw with lime and cilantro adds freshness.
• Guacamole or Avocado Slices – Creamy and cooling.
• Pico de Gallo – A bright, fresh contrast to the rich stew.

Rice & Beans:

• Cilantro Lime Rice – Light and zesty, great on the side or mixed in.
• Refried Beans or Black Beans – A filling, protein-packed addition.

Toppings & Extras:

• Shredded Cheese, Sour Cream, Green Onions, Jalapeños – Let people customize their bowl.
• Pickled Red Onions – A tangy bite that balances the richness.

How do I store Crock Pot taco stew?

Crock Pot taco stew stores well and can be kept in the refrigerator or freezer:

Refrigerator (Short-Term Storage)

• Let the stew cool to room temperature.
• Store in an airtight container.
• It will last 3-4 days in the fridge.

Freezer (Long-Term Storage)

• Let it cool completely.
• Store in freezer-safe bags or containers.
• Leave some space for expansion.
• Freeze for 2-3 months.

Reheating

• From fridge: Heat on the stovetop over medium heat or in the microwave until hot.
• From freezer: Thaw overnight in the fridge, then reheat on the stovetop or microwave.