New York Times best-selling author, slow cooking expert, mom of three
  • Follow me
  • Subscribe to newsletter
  • Follow me on Pinterest
  • Follow me on Twitter
  • Become a fan on Facebook
  • Follow me on Google Plus

A Year of Slow Cooking

Thursday, April 25, 2013

5-Ingredient Homemade Beef Stew



We have had the world's funkiest weather in the Bay Area lately. On Monday my back and shoulders got burned while gardening, and today I'm all snuggled up in a heavy sweater and fuzzy slippers.

I've been getting emails asking for "easier" recipes --- so I dug through the cabinets and freezer and made a delicious and hearty beef stew using ONLY 5 INGREDIENTS!!

I'd totally pat myself on the back, but I'm still burnt...

The Ingredients
serves 6
 
2 pounds beef stew meat
1 (16-ounce) jar southwest salsa (has corn, black beans, onions, tomatoes, chiles)
4 cups beef broth
1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup baby carrots, or chopped carrot

The Directions

Use a 6-quart slow cooker. Put the meat into the bottom of your cooker and add the rest of the ingredients --- there is no need for any other seasoning; the southwest salsa provides plenty of flavor all on it's own. If you can't find this particular kind of salsa, you can certainly add frozen or canned corn or diced potatoes, or anything else you'd like. 
I was trying to keep the ingredient listing to 5, and to not pull out a cutting board, but if you'd like to doctor it up with veggies you have in the house, go for it!
Cover and cook on low for 8 to 10 hours, or until the meat is so tender it falls apart when poked.

Serve with crusty bread and a green salad. I made a loaf of homemade gluten free bread in another slow cooker. I used this recipe, but added sliced garlic cloves, diced onion, and a teaspoon of kosher salt to the batter.

The Verdict

This was a successful meal! I was pleased at how the salsa and beef broth created a fantastic soup base, and was thrilled at how easy this was. It took no time to plop everything into the pot, and because I didn't need to peel or chop vegetables I had plenty of time to whip together the bread dough before leaving the house for the day.
I used a medium salsa, and it really retained it's heat, even when mixed with the broth. If you or your family doesn't like things spicy, opt for mild salsa. You can always add a dash of Tobasco at the end if you'd like a punch of heat.

Not the stew for you? Here are a few more!
Harvest Stew
Azorean Spiced Beef Stew
Sausage and Lentil Stew
Doro Wat (Ethiopian Chicken Stew)
Turkey Stew
Bean Stew (vegetarian)
Chicken and Sweet Potato Southwestern Stew (flop! don't make this!!)
 


 


 


Print Friendly and PDF

7 comments:

Megan said...

Looks yummy. And totally easy to freeze in a ziploc too! Also, how did I not know you were a bay area-er? I used to be! I'm in so cal now. :)

gfe--gluten free easily said...

This looks and sounds terrific, Stephanie! I just love simple recipes like this one. :-)

Hope the sunburned back heals okay. I love the image of you gardening on a sunny day though. ;-)

xo,
Shirley

Stefanie said...

Sounds like your weather comes to Utah after it leaves your area. :) Last week I was bundled up against wind and cold. Today it is absolutely beautiful and no jacket needed!

This recipe sounds delicious! I need to put it on my "To Try" list. :)

JD said...

Easier? Really? Perhaps I'm missing something, but 99% of your recipes seem "easy" enough to me. usually it's 1. measure, 2. turn on crockpot, 3. wait the allotted time while the delicious food happens, 4. eat mass quantities because it's too yummy to stop. :)

Your General Tso's crockpot recipe had reduced takeout in my home by half. Now I've got to figure out how to adapt it for tofu.

Leslie Gretz said...

Anyone try a chicken version of this? How was it?

titaniaproductions said...

What's the best cut of beef to use with this? I think I have some flank steak in the freezer...

Stephanie O'Dea said...

Hi there, I used beef chuck stew meat, but I think your flank will work great since it has a lot of chew to it.

Post a Comment

Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.

Due to a CRAZY amount of spam, anonymous comments are no longer allowed. Please use one of the free account services listed.

Happy Slow Cooking!

 
You are using Internet Explorer 6 which is unable to render this web site properly or display the drop-down elements in the main menu. Please upgrade your browser to the latest version of Internet Explorer or try installing Google Chrome or Mozilla Firefox instead.