This a delicious twist on a tradition beef stew, spicy and so easy to make ! Stick to your ribs kinda good!
3-4 pounds beef chuck cut into cubes
1 large onion, sliced
1 large tomato, diced
6 garlic cloves, whole
6 Anaheim Chile’s, fire roasted, peeled and sliced
1 Jalapeño, fire roasted, peeled and sliced
4-6 carrots, peeled, large diced
4 yukon gold potatoes, unpeeled, washed and cut in half
2 tablespoons sea salt
1 tablespoon oregano
2 teaspoons ground pepper
1/2 bag organic frozen green beans
1/4 cup cilantro, chopped
- Place all ingredients except the potatoes in slow cooker. Mix well.
- Cook on high 3 1/2 hours, add potatoes and cook an additional 30 minutes or until the potatoes are soft.
- Add chopped cilantro and frozen green beans, stir well and serve .