Summer Salsa Beef Stew (Slow Cooker)

Name: Summer Salsa Beef Stew (Slow Cooker)
Cook time: 6 h
Ingredients: 2 lb beef stew meat; Salt and black pepper; 1/2 onion, diced; 2–3 garlic cloves, chopped or minced; 1 can black beans, rinsed and drained; 1 can corn, drained; 1 bell pepper (any color), diced; 1 cup beef broth; ~2 Tbsp taco seasoning; 1 (16 oz) jar store-bought salsa (choose your heat level); Cilantro, to garnish (optional); Tortillas or cilantro lime rice, to serve

Cook 6–7 hours on low (slow cooker)

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Course	Main Dish
Categories	Beef, Soup
Collections	Crockpot, Drew Cooks
Source	Drew Cooks – YouTube
Notes	see “Notes” below

Reconstructed from the video's narration (spoken recipe) — the video has no written recipe in its description. Quantities and steps below are only those actually stated out loud; see "Gaps in this export" for what wasn't specified.

Ingredients

2 lb beef stew meat

Salt and black pepper

1/2 onion, diced

2–3 garlic cloves, chopped or minced

1 can black beans, rinsed and drained

1 can corn, drained

1 bell pepper (any color), diced

1 cup beef broth

~2 Tbsp taco seasoning

1 (16 oz) jar store-bought salsa (choose your heat level)

Cilantro, to garnish (optional)

Tortillas or cilantro lime rice, to serve

Instructions

Put the beef stew meat in the slow cooker and season with salt and pepper.

Add the diced onion, garlic, black beans, corn, and diced bell pepper.

Add 1 cup beef broth and about 2 Tbsp taco seasoning.

Pour in the 16 oz jar of salsa. Stir well.

Put the lid on and set the slow cooker to low for 6–7 hours.

Serve as is, in tortillas, or over cilantro lime rice. Garnish with cilantro if desired.

Notes

Gap in this export: Can sizes for the black beans and corn

Gap in this export: Amounts of salt and pepper

Gap in this export: Number of servings