- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Tender Salsa Beef
"Really good! - Will make again!"
"The house smelled heavenly while it was cooking, but it didn't have much flavor when we ate. Thinking of using pork tenderloin next time, or even the burrito suggestion here."
"Decent but not nearly as flavorful as I had hoped."
"We loved this recipe in my house...so easy! Experiment with different kinds of salsa to change the flavor and the heat of this recipe!"
"This dish is seriously one of the best I have ever made. Such a great flavor and the beef really is tender and just falls apart in your mouth! I am going to make this at least once a month. I would not change anything about it. In the future I may try the mixture over noodles or mashed potatoes."
"Loved how easy this was! We served it burrito style! Yummy!"
"All the liquid cooked off so it was really dry. It said to use a slotted spoon to serve, but didn't need to because there was no liquid left to strain. Put on corn tortillas instead with extra salsa and sour cream to try and give it some moisture. We won't be making this again."