Recipe: Crock Pot Southwestern Beef Stew

This is a keeper.  I’m just telling you up front!  This is so easy to throw together in a crock pot and your kitchen will smell divine when you come home at night for dinner!

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Crock Pot Southwestern Beef Stew

2 lbs beef stew meat
1 can cream of tomato soup
1 16 oz jar of salsa
1 can of diced green chiles
1 can beef broth
1 packet taco seasoning
1 small bag of frozen corn
2-3 medium sized potatoes, cut into chunks
1 can black beans

Mix everything except the beans in a Crock Pot.  Cook on high for about 5 hours or on low for about 7 hours.  But don’t worry if it’s in there longer, the meat will just fall apart which isn’t a bad thing!  The only thing I found is that if it cooks for too long after the 5 or 7 hours, it will cook out some of the seasoning and you may need to re-spice it in the end.

Add beans in the last 15 minutes of cooking.  I like to serve this over rice.  So I’ll throw the beans in and then cook the rice and it’s all ready at the same time!

Of course, we served shredded cheese over the top as well as some chopped green onions.

Side note: Make double (leave out the beans and potatoes which don’t always freeze well) and stick in the freezer for future use!

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Also linked to A Southern Fairytale’s Soup Swap! Need some soup ideas to get you through the winter? Check it out!

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