a brown bowl filled with a serving of Crock Pot Salsa Verde Beef Stew

Crock Pot Salsa Verde Beef Stew

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 15 Minutes
  • Cook Time: 4 Hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 Servings 1x
  • Category: Crock Pot Beef Recipe
  • Method: Slow Cooker
  • Cuisine: Mexican


Crock Pot Salsa Verde Beef Stew

A delicious chunky and spicy Crock Pot Salsa Verde Beef Stew recipe.



  • 2 1/2 pounds of beef stew meat
  • 23 tablespoons olive oil
  • 3/4 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 1/2 teaspoons ground cumin
  • 1 teaspoon dried or fresh oregano
  • 1 cup salsa verde


  1. 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.
  2. Place the browned stew meat into a 6 or 7 quart crock pot.
  3. Add the pinto beans and black beans to the crock pot.
  4. Next add the diced onion,  chopped sweet bell peppers, and minced garlic.
  5. Add the un-drained stewed tomatoes and Rotel Tomatoes and chilies to the crock pot.
  6. Add the ground cumin and dried oregano to the crock pot.
  7. Add the Salsa Verde to the crock pot and mix well to combine.
  8. Place the lid on the crock pot and cook on high for 4 to 5 hours or low for 6 to eight hours.
  9. Serves 8.


  • Calories: 650
  • Carbohydrates: 88g
  • Fiber: 20.6g
  • Protein: 54.3g

Keywords: Crock Pot Salsa Verde Beef Stew, Mexican Beef Stew, Spicy Beef Stew, Stew Meat Recipes, Crock Pot Beef Recipes

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