Slow Cooker Salsa Beef Stew

Ingredients

• 2 lb beef (cut into 2-inch pieces; chuck roast, brisket, or stewing beef recommended)
• 16 oz salsa (your favorite store-bought or homemade variety)
• 1 cup beef broth
• 0.5 cup onion (diced)
• 2 garlic cloves (minced)
• 1 bell pepper (diced)
• 15 oz black beans (one can, drained & rinsed)
• 15 oz corn (one can, drained & rinsed)
• 1.5 tsp cumin
• 1.5 tsp salt (or more to taste)
• 1 tsp chili powder
• 0.5 tsp paprika
• 0.5 tsp pepper
• 1 tbsp oil (only for Instant Pot method)

Steps

1. 1

   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.

2. 2

   Stir all ingredients together to mix well.

3. 3

   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 per serving

• main
• stew
• slow-cooked
• beef
• Mexican-inspired
• comfort food
• dairy-free