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Home
> Recipes > Low Carb Crockpot > Salsa Verde Beef Stew
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Salsa Verde Beef Stew
Ingredients
- 1 1/2 pounds boneless beef chuck pot roast, cut into 1-inch cubes
- 1 tablespoon cooking oil
- 4 medium unpeeled potatoes, cut into 1-inch pieces
- 1 cup coarsely chopped onion (1 large)
- 1 green sweet pepper, cut into 1/2-inch pieces
- 1 14 1/2-ounce can Mexican style stewed tomatoes, undrained
- 1 15- or 16-ounce can pinto beans, rinsed and drained
- 1 cup bottled mild or medium green salsa
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
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Prep: 30 Minutes Cook: Low 8 to 9 Hours, High 5 to 6 Hours
Makes: 6 Servings
Slow Cooker: 3 1/2-to 5-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a large skillet brown half of the meat at a time in hot oil over medium-high heat. Drain off fat.
- In a 3 1/2 to 5 quart slow cooker combine meat, potatoes, onion, sweet pepper, undrained tomatoes, beans, salsa, garlic, and cumin.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-high setting for 5 to 6 hours.
Nutrition Fact per Serving: 325 cal. 7 g total fat(2 g sat. fat), 67 mg chol., 638 mg sodium, 34 g carb, 8 g fiber, 32 g pro.
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