Salsa Beef Stew

Salsa Beef Stew

Salsa “Or Something-Else” Stew

A Momma T Concoction

This versatile stew is something else! It’s easy to make and very forgiving. If you’re the kind of cook who likes to wing it with recipes, this is a good one to use.

Gather your ingredients. The amount will vary depending on if you want to make a boatload or just enough for a small family.

You can use hamburger or something else (chicken, stew meat, or sausage). All the ingredients are measured by “ish.” In other words, they are not exact measurements. Example: 1’ish cup of cilantro (more or less).

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Boat Load Small Family
1 to 1-1/2 pounds meat 1 to 1-1/2 pounds meat
1 large sweet onion 1 medium sweet onion
3 or 4 tablespoons chili powder 3 tablespoons chili powder
2 16-oz jars of salsa 1 16-oz jar of salsa
2 cans black beans or something else (rinsed and drained) 1 can black beans (rinsed and drained)
2 cans or 1 box chicken broth 1 can chicken broth
1 can Rotel diced tomatoes & green chilies
1 can fire-roasted tomatoes 1 can fire-roasted tomatoes
1 can corn or 3/4 cup freeze-dried corn 1 can corn or 3/4 cup freeze-dried corn
2 celery stalks diced or 1/2 cup freeze-dried celery 1 celery stalk or 1/4 cup freeze-dried celery
2 carrots diced or 1/2 cup freeze-dried carrots 1 carrots diced or 1/4 cup freeze-dried carrots
1 cup fresh cilantro 1/2 cup fresh cilantro
2 tablespoons olive or coconut oil 1 tablespoon olive or coconut oil

Optional ingredients include:

1 cup Quinoa (cooked), 1 cup elbow macaroni (or something else) cooked, rice pre-cooked, garlic, 1 packet of your favorite salsa seasoning hot or mild according to preference (1/2 for smaller batches)

Directions:

1- In large dutch oven, brown and chop hamburger meat. If using chicken, stew meat, or sausage, pre-cook and dice up.

2- Heat oil in a small frying pan or something else (sauce pan). Saute onion, carrot, celery (and garlic, if using) until translucent and/or lightly browned.

3- Add vegetables to meat in Dutch oven.

4- Add canned items, including corn, to the Dutch oven.

NOTE: If you are using freeze-dried vegetables (onion, celery, carrot) you can either lightly brown them in the oil, or you can do something else, like add them directly to the Dutch oven, as seen in photo below:

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Simmer covered for about an hour, stirring occasionally. About ten minutes before serving, add fresh chopped cilantro.

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Serve with grated cheese and a dollop of sour cream, or something else,  if desired. Enjoy!

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Additional information: I like having freeze-dried foods on-hand, especially fruits and vegetables, because we end up tossing a lot of unused produce away. I’ll buy a bundle of celery for a recipe and only use a couple stalks; then the rest gets limps and gross. I’ve been able to save money on groceries by having freeze-dried and dehydrated food on hand because it eliminates waste.

You can buy freeze-dried foods from any number of places online. There are many reputable companies with high quality products. My preference (after many years of trial and error) is THRIVE FOODS.