Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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
5
votes
Print Recipe
Pin Recipe
Save Recipe
Saved!
Click here to add your own private recipe notes.
Cook Mode
Prevent your screen from going dark
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course
Main Dish
Cuisine
Mexican
Servings
6
Servings
Calories
500
kcal
Ingredients
1x
2x
3x
▢
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
Follow Flour On My Face on Pinterest
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:
1
Serving
Calories:
500
kcal
Carbohydrates:
37
g
Protein:
52
g
Fat:
16
g
Saturated Fat:
4
g
Cholesterol:
117
mg
Sodium:
1013
mg
Potassium:
1486
mg
Fiber:
11
g
Sugar:
8
g
Vitamin A:
502
IU
Vitamin C:
32
mg
Calcium:
163
mg
Iron:
9
mg
Tried this recipe?
Share a picture on Instagram and tag @flouronmyface2