Southwestern Beef Stew

Nate was put in charge of finding a recipe for us to make because I was all out of ideas. My only requirement was that it should be for the crockpot because I really did not feel like cooking. Off he scurried to go through the recipe books. I have to say it did not take him long to find this recipe. Quite simple to make and full of flavor. We all enjoyed this dinner and heard quite a few requests to make it again.

I added some mixed veggies about a cup since they were leftovers and thought they would make a nice addition. I have to say that it rounded out the stew nicely. I also used 32 ounces of Pace Picante sauce, increased the meat and did not use corn starch that the recipe had called for. The stew was quite thick the way it was and just opted to leave it out.

Southwestern Beef Stew

7 servings

2 lbs beef stew meat cut into cubes
32 ounces of  picante sauce
1 cup frozen mixed veggies
1/2 onion, chopped
1 tsp chili powder
1/4 tsp salt
fresh cracked pepper

In a large skillet, brown the beef on all sides and drain. Add beef to crock pot, then picante sauce, toss in the mixed veggies, onion, chili powder, salt, pepper. Give it all a good stir, cover and cook for 8-9 hours on low.

Recipe adapted from: Taste of Home Comfort Food Diet Cookbook-Regina Stock

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