Description

Want a flavorful, fuss-free meal that’s perfect for busy weeknights, family dinners, or meal prep? Tender Salsa Beef is the ultimate recipe! This slow-cooker dish combines juicy beef stew meat with tangy salsa, sweet brown sugar, and savory soy sauce, creating a melt-in-your-mouth dish served over hot brown rice

Ingredients

Scale

For the Beef:
- 1-1/2 pounds beef stew meat, cut into 3/4-inch cubes
- 2 cups salsa (mild, medium, or hot, based on preference)
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 garlic clove, minced
For Serving:
- 4 cups hot cooked brown rice
- Sliced jalapeño peppers (optional)

Why These Ingredients Matter

Beef Stew Meat: A budget-friendly cut that becomes tender and flavorful after slow cooking.
Salsa: Provides a tangy, tomato-based sauce with spices and veggies.
Brown Sugar: Adds a touch of sweetness to balance the salsa’s acidity.
Soy Sauce: Brings savory, umami depth with reduced sodium for health.
Garlic: Enhances with aromatic, savory flavor.
Brown Rice: Offers a nutty, wholesome base to soak up the sauce.
Jalapeños: Add optional heat and crunch for spice lovers.

Substitutions and Variations

Beef: Swap with chuck roast (cut into cubes) or pork shoulder (same cooking time).
Salsa: Use homemade salsa, green salsa (salsa verde), or a chunky variety for texture.
Brown Sugar: Replace with 1 tablespoon honey, maple syrup, or omit for less sweetness.
Soy Sauce: Use tamari (gluten-free), coconut aminos, or 1 teaspoon Worcestershire sauce.
Garlic: Swap with 1/4 teaspoon garlic powder or 1 teaspoon jarred minced garlic.
Rice: Serve over white rice, quinoa, cauliflower rice, or mashed potatoes.
Gluten-Free: Use gluten-free soy sauce or tamari; ensure salsa is gluten-free.
Spicy Version: Use hot salsa or add 1/2 teaspoon chili powder to the mix.
Taco Twist: Serve in tortillas with toppings like avocado or sour cream.
Veggie Boost: Add 1 cup diced bell peppers or corn to the slow cooker.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep Your Ingredients

Trim 1-1/2 pounds beef stew meat and cut into 3/4-inch cubes if not pre-cut.
Measure 2 cups salsa, 1 tablespoon brown sugar, 1 tablespoon reduced-sodium soy sauce.
Mince 1 garlic clove.
Cook 4 cups brown rice according to package directions (about 45 minutes) or have it ready for serving.
Slice jalapeño peppers if using.
Grease a 3-quart slow cooker with cooking spray.

Tip: Cube beef uniformly for even cooking; choose salsa heat level based on your taste.

Step 2: Combine Ingredients in Slow Cooker

Add Beef: Place beef cubes in the greased 3-quart slow cooker.
Mix Sauce: In a small bowl, combine 2 cups salsa, 1 tablespoon brown sugar, 1 tablespoon reduced-sodium soy sauce, and minced garlic. Stir well and pour over the beef.
Stir: Toss gently to coat the beef evenly with the sauce.

Tip: Stir to ensure beef is well-coated; no need to add extra liquid, as salsa provides enough.

Step 3: Slow Cook

Cook on Low: Cover and cook on Low for 8-10 hours, until the beef is tender and easily pulls apart with a fork (internal temperature should reach at least 195°F/90°C for tenderness).

Tip: Check at 8 hours; larger pieces may need closer to 10 hours. Avoid lifting the lid to maintain heat.

Step 4: Serve

Check Beef: Stir and ensure beef is tender. The sauce should be thickened but juicy.
Serve with Rice: Using a slotted spoon, spoon beef over 4 cups hot cooked brown rice, divided among plates or bowls.
Add Toppings: Garnish with sliced jalapeño peppers if desired.

Tip: Use a slotted spoon to control sauce amount; serve immediately for the best texture.