1 additional tbsp El Yucateco® XXX Hot Kutbil-ik Sauce
pinch of cinnamon
1 tbsp chopped cilantro
1 avocado, cut into bite sized pieces
MAKE THE MARINADE: Combine all the marinade ingredients, from the onion through the red wine, in a large bowl.
Place the beef in a large sealable plastic bag, then pour the marinade into the bag. Gently shake the beef around a bit to get it well-coated, then squeeze the air out of the bag and seal it tightly. Store the beef in the refrigerator for at least 6 hours or overnight.
PREPARE THE STEW: When you’re ready to start cooking, place a strainer inside a large bowl. Pour the beef mixture into the strainer, using the bowl to capture and reserve the marinade. Remove the beef, scraping off big pieces of herbs and cloves from the marinade. Set the beef aside in a bowl to cook.
Heat the oil on medium heat in a large cast iron skillet. Add the chopped onion to the pan, cook for a few minutes until it starts to soften. Add the carrots, green bell pepper and the jalapeno pepper. Cook for a few more minutes, then add the garlic and cook for another minute.
Stir in the beef, combining it well with the onions and other vegetables. Salt to taste. Cook for 5 to 10 minutes, stirring occasionally to brown on all sides. Depending on the size of your skillet, you may need to brown the beef in two batches.
After the beef has browned, transfer the beef and vegetables into the crockpot. Add the reserved marinade, cinnamon and additional tablespoon El Yucateco® XXX Hot Kutbil-ik Sauce to the crockpot. Stir to combine the ingredients, then cover the slow cooker.
Cook the stew with the slow cooker on high for an hour, then cook for an additional 8 hours in the slow cooker. With about 15 minutes remaining, stir in the chopped cilantro and cover again.
Keep the stew warm in the slow cooker until you are ready to serve. You can keep it warm while watching the game, and people can serve themselves when they want! Scoop the stew into a bowl when ready. Top with a few pieces of avocado. Enjoy!