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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 1 vote
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


  • 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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  • 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.



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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