Need appliance parts? Call 877-803-7957 now or use the parts search box:

Parts Search

Learn appliance repair at online the Master Samurai Tech Academy.  Learn more.  Earn more.

FAQs | Repair Videos | Academy | Newsletter | Podcast | Contact

Mrs. Samurai's Kitchen

  • entries
    25
  • comments
    42
  • views
    63,456

Southwest Slow-Cooker Stew

Mrs. Samurai

1,425 views

Here's a very easy and tasty beef stew with a southwestern twist. There are no potatoes in it, so it is low-carb for those of you who are cutting back on the starches! It's thinner than a typical beef stew, but chunkier than a soup. One could thicken the liquid at the end with some corn starch, but I've never bothered. Stirring in some sour cream to your bowl is highly recommended!

Ingredients:

  • 3 T. olive or refined coconut oil
  • 2-3 pounds beef stew meat
  • 2 bell peppers, any color, cut into 1 inch pieces
  • 3 medium carrots, cut into 1/2 inch pieces
  • 1 T. cumin, ground
  • 1 quart beef broth
  • 1 jar salsa, 16 oz.
  • 4 medium zucchini, cut into 3/4 inch pieces
  • sour cream, cilantro, optional toppings

Directions:

Heat 1 T. of the oil in a 12-inch skillet over med-high heat. Brown half of the beef cubes for several minutes, then place into the slow cooker. Repeat with more oil and the other half of the beef.

Heat the rest of the oil in the skillet, then add the peppers, carrots, and cumin. Cook, stirring frequently, for a minute or two, then pour in about half of the broth. Bring to a simmer then cook for a minute or two, scraping the bottom of the pan. Pour the contents of the skillet over the beef in the slow cooker.

Add the remaining broth, salsa, and zucchini to the slow cooker. Cook on low for about 7 to 8 hours, until the beef is tender. (I haven't tried it, but would probably work on high for about 4 hours.)

Serve with cilantro and sour cream.

Notes:

Instead of buying already cut up stew meat, you could get chuck or round steaks and cut them into approximately 1 inch pieces yourself, trimming any excess fat off. Be sure to account for the trimmed-off excess in calculating the weight of the steaks you need to buy. Bison meat would also work fine in this recipe.


5 people like this


4 Comments


Made it tonight--wonderful! Thanks.

1 person likes this

Share this comment


Link to comment
Share on other sites
tpoindexter

Posted

Mrs. Samurai, Thanks for the great recipe. Tried it today. Used my spicey home made salsa and it was good and spicy, but, seemed to have just something missing. Then, I remembered the sour cream. put a lump of it in a sha%=8zaam!!! I ate so much I'm still hurting 2 1/2 hrs. later. It's a meal that sticks with you. Wife says thanks, she loved it too, and thanks again for getting me to cook.

2 people like this

Share this comment


Link to comment
Share on other sites
Mrs. Samurai

Posted

Sour cream is the magical final ingredient that takes almost any soup or stew up to the "shazam!" level. Glad you and your wife enjoyed it!  Bet it's really great with the homemade salsa.  :)

Share this comment


Link to comment
Share on other sites
DeathStalker

Posted

LOL all this time and I never knew there was a "cooking" section here. Funny, I was thinking about that the other day.

 

That looks like a great recipe. I will definitely take it for a test drive.

1 person likes this

Share this comment


Link to comment
Share on other sites
Samurai on Facebook - become a fan today! SamuraiRepairman on Google+ Check out our YouTube channel for lots of appliance repair tips and help! FixitnowSamurai on Twitter