Texican Beef Stew

TEXICAN BEEF STEW

It’s not just stew… not just beef stew… This is a hearty beef stew with a kick… a southwestern version withgreen chili peppers and jalapeno slices. For those cold winter nights, this will warm your family and guests from the very first bite.

INGREDIENTS (Serves 4)

  • 2 tablespoons Avocado oil

  • 2 pounds bottom round beef roast, trimmed and cut into chunks

  • 3 large carrots, sliced

  • 2 cups water

  • 2 stalks celery, chopped

  • ½ onion, sliced and chopped

  • 1 cup medium salsa

  • 2 teaspoons sea salt

  • 2 teaspoons brown sugar

  • 1 teaspoon ground black pepper

  • 1 teaspoon paprika

  • 1 clove garlic, minced

  • 2 russet potatoes, chopped, or more if needed

DIRECTIONS

  1. Heat Avocado oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.

  2. Add carrots, water, celery, onion, salsa, salt, brown sugar, black pepper, paprika, and garlic, to the pot; stir to mix thoroughly.

  3. Cover pot; simmer over low heat for 1 1/2 hours. Add potatoes, cover pot, and simmer until potatoes are tender, about 40 minutes more. Serve.

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