This is my Mexican-style twist on comfort food. To keep it kid-friendly, use mild salsa. —Stacie Stamper, North Wilkesboro, North Carolina
- 1-1/2 pounds beef stew meat, cut into 3/4-inch cubes
- 2 cups salsa
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 garlic clove, minced
- 4 cups hot cooked brown rice
In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low for 8-10 hours or until meat is tender. Using a slotted spoon, serve beef with rice.
Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary. Yield: 8 servings.
Originally published as Tender Salsa Beef in Healthy Cooking August/September 2012, p54
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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