Crockpot Tex-Mex Beef Stew is a delicious and easy to prepare recipe that combines barbecue sauce and salsa for a fabulously flavored meal that will serve a crowd. Makes 8 servings and cooks all day in the slow cooker. Beef stew meat, celery, corn, onions, kidney beans and carrots make up the main ingredints for this awesome stew. Although this is not a diet recipe I have included WeightWatchers PointsPlus and SmartPoints values as a reference. A great recipe to add to your cold weather recipe collection. Crockpot Tex-Mex Beef Stew will be loved by your family, friends and guests.
(2 lbs) boneless beef stew meat, cut into 2″ x 1″ pieces
2 tbsp flour
2 tbsp chili powder
2 carrots, sliced
1 onion, chopped
3 celery ribs, sliced
1 cup frozen corn
1 (15 oz) can kidney beans, drained & rinsed
1 (16 oz) jar thick & chunky salsa
1 cup water
1/4 cup barbecue sauce
1 cup shredded Cheddar cheese
1. Brown meat, in batches in a large nonstick skillet over medium heat. Add to slow cooker. Sprinkle with flour and chili powder; stir to evenly coat meat.
[NOTE: Wet meat causes steaming. For better browning, dry meat with paper towel before cooking].
2. Add in all remaining ingredients except cheese; stir. Cover with lid. Cook on LOW 6 to 8 hours. (For best results do NOT cook on HIGH).
3. Top each serving with the cheese.
Yield: 8 Servings.
Serving Size: 1 Cup per serving.
Weight Watchers (PointsPlus = 9), (10 SmartPoints)
Carb Choices: 2
Calories: 350, Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 80mg, Sodium: 740mg, Sugars: 9g, Carbohydrates: 27g, Fiber: 5g, Protein: 32g, Vitamin A: 70 %DV, Vitamin C: 8 %DV, Calcium: 15 %DV, Iron: 25 %DV
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