MH published on June 3, 2009
Crock Pot Hot 'N' Spicy Stew
Total time: 6-8 hours
Yields: 4 servings
Author: Anne and Chuck Strehl
Screen Lock Off
Ingredients
- 2.5 pounds cubed beef
- 4 medium carrots, 0.5 pieces
- 2 medium potatoes, 0.5 pieces
- 1 medium onion, chopped
- 1 16 oz jar salsa
- 0.5 cup water
- 1 teaspoon salt
- 1 teaspoon chili powder
- 0.25 teaspoon ground cumin
- 1 6 oz can pitted ripe olives, small, drained
- 1 teaspoon cornstarch
- 0.5 cup water
Instructions
Combine all ingredients, except olives, cornstarch and water, in slow cooking pot. Stir well to blend.
Cook Time: 6-8 hours at #2-1/2 or 3-4 hours at #5.
Cover and cook at recommended setting for desired time until meat and vegetables are tender.
Increase heat to setting #5. Add olives. Combine cornstarch and water. Stir slowly into stew mixture.
Cover and continue heating for 15 minutes. Reduce heat to #2 for serving.
Combine all ingredients, except olives, cornstarch and water, in slow cooking pot. Stir well to blend.
Cook Time: 6-8 hours at #2-1/2 or 3-4 hours at #5.
Cover and cook at recommended setting for desired time until meat and vegetables are tender.
Increase heat to setting #5. Add olives. Combine cornstarch and water. Stir slowly into stew mixture.
Cover and continue heating for 15 minutes. Reduce heat to #2 for serving.
Loginto post commentsReturn to List Page
Comments