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Salsa Verde Beef Stew




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds boneless beef chuck pot roast
1 tablespoon cooking oil
4 medium unpeeled potatoes, cut into 1-inch pieces
1 large onion, coarsely chopped
1 green sweet pepper, cut into 1/2-inch pieces
1 14 1/2-ounce can Mexican-style stewed tomatoes
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
6 flour tortillas


Recipe



Trim fat from meat. Cut beef into 1-inch pieces. In a large skillet brown half of the beef at a time in hot oil over medium-high heat.

In a 31/2- to 5-quart crockery cooker combine beef, 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-heat setting for 5 to 6 hours. Serve with warmed tortillas.