Slow Cooker Salsa Beef Stew
Shannon Epstein published this recipe on fitslowcookerqueen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Braden Hamilton on SeeMeCook
A flavorful, Mexican-inspired beef stew featuring tender chunks of beef slow-cooked in a brothy salsa with black beans, corn, and aromatic vegetables.
- Time
- 8 hours 15 minutes
- Equipment
- Slow cooker and pressure cooker
- Good for
- Lunch or dinner
- Cuisine
- Mexican
Ingredients
- 240 g
- 80 g
- 6 g
- 120 g
- 3 g
- 9 g
- 3 g
- 1 g
- 1 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 2.69 kg before cooking, which is about 450 g per serving.
Steps
Add the beef, salsa, beef broth, diced onion, minced garlic, diced bell pepper, black beans, corn, cumin, salt, chili powder, paprika, and pepper to the slow cooker.
Stir all ingredients together to mix well.
Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the beef is tender.
Notes
Instant Pot Instructions: Select sauté and add oil. Sear beef in batches until browned; remove and set aside. Sauté bell pepper and onion for 3-5 minutes, add garlic for 1 minute. Deglaze with beef broth. Add all ingredients back to the pot. Close lid, seal valve, and cook on high pressure for 25 minutes. Quick release the pressure. Serving Suggestion: Serve over rice, pasta, or potatoes, or enjoy as-is. This stew is even better the next day.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 549
- Protein
- 47 g
- Carbs
- 30 g
- Fat
- 26 g
- Fiber
- 7 g
Where the calories come from
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