Feeding the Active Writer: Mexibeef Stew

Okay, the name is a little silly but it’s a tasty dish.  The problem with most beef stews for me is the potatoes are high in carbohydrates and actually spike my blood sugar something fierce.  I’ve done beef stews using broccoli and cauliflower instead of potatoes and carrots with reasonable results.  The one downside is if you save it to reheat, the vegetables go to mush.

This was something I tried using stuff I mostly had to hand.

  • 4-5 lb beef chuck, cut into chunks
  • 2 tbsp xantham gum
  • 2 16 oz jars of salsa
  • 1 4 oz can green chilies
  • 1 14 oz can beef stock.
  • Salt and pepper to taste

Put the beef into a 5 quart slow cooker.  Sprinkle the xantham gum over it.

Add the remaining ingredients except salt and pepper on top.

Cook 8-10 hours.  Basically, you want the meat to fall apart when you stir it.

Stir.  Season to taste.  Truth is, with the other ingredients I need very little at this point for my taste.

When I last made this I used “Chi Chi’s Hot” salsa but the final result was actually quite mild.  The other ingredients and the cooking moderated the heat considerably.   That’s part of why I called it a stew rather than a chili–the result was more savory than spicy.  Still quite tasty.

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