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Home » Crock Pot Recipes » Crock Pot Salsa Verde Beef Stew

Crock Pot Salsa Verde Beef Stew

Published: Aug 9, 2019 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Crock Pot Salsa Verde Beef Stew is a very tasty crock pot recipe made with beef stew meat. Thick and chunky beef stew delicious served with warm tortillas.

Featured image for Crock Pot Salsa Verde Beef Stew recipe showing a bowl of the finished stew recipe.
Crock Pot Salsa Verde Beef Stew recipe served with a warm flour tortilla

Beef Stew Recipes

One of my favorite recipes to cook in my crock pot is beef stew. You can make beef stew in many different variations that all start out by browning some beef stew meat.

Browing the beef stew meat before cooking adds flavor. You can skip the browning if you are short on time but it is worth the extra effort.

Browned Beef Stew Meat

The traditional beef stew recipe that I grew up with is made with beef stew meat, potatoes, carrots, celery and has a thick gravy.

Traditionally beef stew is a hearty meat and potatoes crock pot meal that will satisfy the hungriest of families. I know mine loves it.

This crock pot Salsa Verde Beef Stew recipe is a perfect example of a savory Mexican beef stew made with simple ingredients that when cooked together is packed full of flavor.

Filling a crock pot with the fresh and simple ingredients to make salsa Verde beef stew
Mexican Beef Stew Ingredients

Crock Pot Salsa Verde Beef Stew

Crock Pot Salsa Verde Beef Stew get its amazing flavors from ground cumin, dried oregano, Rotel Tomatoes with chilies, and salsa verde salsa.

When these somewhat boring ingredients are cooked together the flavors are delicious.

Pinto beans and black beans add even more flavor. As the beef stew ingredients slow cook together the tomatoes and meat release their juices and make a gravy.

collage image with two pictures. First and top picture is of a crock pot filled with the ingredients to make a Mexican beef stew recipe. The second and lower photo shows a bowl of the cooked Salsa Verde Beef Stew recipe with a light teal cloth napkin and a spoon with a wooden handle.
How To Make Crock Pot Salsa Verde Recipe

This Crock Pot Salsa Verde Beef Stew recipe is so thick and chunky it is perfect to scoop up with a warm tortilla.

Top a bowl full with you favorite Mexican food toppings like sliced avocado, shredded cheese, sour cream, and cilantro.

a brown and teal pottery bowl filled with crock pot Salsa Verde Stew.
Crock Pot Salsa Verde Stew Recipe

Crock Pot Beef Recipes

Check out my Crock Pot Beef Recipes page for more delicious and easy crock pot beef recipes your family will love.

Featured collage image for the Crock Pot Beef Recipes page at flouronmyface.com

Crock Pot Recipes

Because I know you love slow cooker recipes as much as I do head over to my main Slow Cooker Recipes page where you will find links to all my slow cooker recipes. Flour On My Face is the ultimate resource for easy crock pot recipes for busy families! Take a look around!

Crock Pot Recipes page featured image showing 4 different photos of crock pot recipes in various stages of cooking.
Crock Pot Recipe Page

More recipes

  • Creamy Instant Pot Chicken Stew
  • Classic Beef Stew
  • Rich & Savory Crock Pot Chicken Parmesan Stew
  • Slow Cooker Cassoulet

Print the Crock Pot Salsa Verde Beef Stew Recipe below

Overhead photo of a bowl filled with Salsa Verde Beef Stew.

Crock Pot Salsa Verde Beef Stew

Arlene Mobley - Flour On My Face
Crock Pot Salsa Verde Beef Stew is a delicious chunky and spicy Salsa Verde Beef Stew recipe made with big chunks of beef.
5 from 3 votes
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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Dish
Cuisine Mexican
Servings 6 Servings
Calories 500 kcal

Ingredients  

  • 2 ½ pounds of beef stew meat
  • 2-3 tablespoons olive oil
  • ¾ cup chopped sweet bell peppers
  • 1 cup diced onion
  • 2 tablespoons minced fresh garlic
  • 14.5 oz. can stewed tomatoes
  • 10 oz. can Rotel Tomatoes and Chilies
  • 15.4 oz. can pinto beans (drained and rinsed)
  • 15.5 oz. can black beans (drained and rinsed)
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried or fresh oregano
  • 1 cup salsa verde
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Instructions 

  • Heat 1 tablespoon olive oil in a skillet and brown the beef stew meat. Do not over crowd the skillet with meat and add more oil as needed.
  • Place the browned stew meat into a 6 or 7 quart crock pot.
  • Add the pinto beans and black beans to the crock pot.
  • Next add the diced onion,  chopped sweet bell peppers, and minced garlic.
  • Add the un-drained stewed tomatoes and Rotel Tomatoes and chilies to the crock pot.
  • Add the ground cumin and dried oregano to the crock pot.
  • Add the Salsa Verde to the crock pot and mix well to combine.
  • Place the lid on the crock pot and cook on high for 4 to 5 hours or low for 6 to eight hours.
  • About 8 servings.

Video

Nutrition

Serving: 1Serving | Calories: 500kcal | Carbohydrates: 37g | Protein: 52g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1013mg | Potassium: 1486mg | Fiber: 11g | Sugar: 8g | Vitamin A: 502IU | Vitamin C: 32mg | Calcium: 163mg | Iron: 9mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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