Ancho-Beef Stew

By ClaudiaJan

Ingredients

• Ingredients
• 1 * 1 pound boneless beef chuck pot roast
• 1 * 1 tablespoon ground ancho chile pepper
• 1 * 1 tablespoon vegetable oil
• 1 * 1 16-ounce package frozen stew vegetables
• 1 * 1 cup frozen whole kernel corn
• 1 * 1 16-ounce jar salsa
• 1/2 * 1/2 cup water
• * Corn bread (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with ancho chile pepper, tossing to coat all sides. In a large skillet, heat oil over medium-high heat. Brown meat, half at a time, in hot oil. Drain off fat.

2. In a 3-1/2- or 4-quart slow cooker, combine frozen stew vegetables and frozen corn. Top with meat. Pour salsa and the water over.

3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, serve with corn bread. Makes 4 servings.