Rating: 3.5 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
  • 12 Ratings

This hearty beef stew recipe is great for warming up on a cold night. Ancho chile peppers add a burst of fire to this stew that also has a healthy helping of veggies.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
slow-cook:
8 hrs
total:
8 hrs 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with ancho chile pepper, tossing to coat all sides. In a large skillet heat oil over medium-high heat. Brown meat, half at a time, in hot oil. Drain off fat.

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  • In a 3-1/2- or 4-quart slow cooker combine frozen stew vegetables and frozen corn. Top with meat. Pour salsa and the water over mixture in cooker.

  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, serve with corn bread.

Nutrition Facts

302 calories; fat 9g; cholesterol 50mg; saturated fat 2g; carbohydrates 28g; insoluble fiber 5g; protein 30g; sodium 842mg.
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