Description

Want a savory, flavorful meal that’s easy to prepare and perfect for busy days? Tender Salsa Beef is the ultimate recipe! This slow-cooker dish transforms beef stew meat into juicy, fork-tender bites infused with tangy salsa, a hint of sweetness, and savory spices, served over fluffy brown rice. Ideal for family dinners, meal prep, or casual gatherings, this dish is a crowd-pleaser with minimal effort

Ingredients

Scale

This recipe serves 6-8 and uses simple ingredients for a bold, flavorful dish. Here’s what you’ll need for the original (1x) recipe:

For the Beef:
- 1-1/2 pounds beef stew meat, cut into 3/4-inch cubes
- 2 cups salsa (mild, medium, or hot, depending 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: Pre-cut cubes are convenient and become tender after slow cooking.
Salsa: The star ingredient, adding tomato, onion, and chili flavors with a spicy or mild kick.
Brown Sugar: Balances the salsa’s acidity with a hint of sweetness.
Soy Sauce: Adds umami and savory depth, enhancing the beef’s flavor.
Garlic: Brings aromatic, savory warmth to the dish.
Brown Rice: A nutty, wholesome base that soaks up the flavorful beef and sauce.
Jalapeños: Optional, for a fresh, spicy crunch.

Substitutions and Variations

Beef: Swap with chuck roast (cut into cubes), pork shoulder, or chicken thighs (reduce cooking time to 6-8 hours for chicken).
Salsa: Use homemade salsa, green salsa (salsa verde), or adjust heat level (mild to hot).
Brown Sugar: Replace with honey, maple syrup, or omit for less sweetness.
Soy Sauce: Use tamari (gluten-free), coconut aminos, or Worcestershire sauce (not vegan).
Garlic: Substitute with 1/4 teaspoon garlic powder if fresh isn’t available.
Rice: Swap with white rice, quinoa, cauliflower rice, or serve in tortillas for tacos.
Gluten-Free: Use gluten-free soy sauce or tamari and check salsa for additives.
Lower Sodium: Use low-sodium salsa and skip the soy sauce, adding 1 teaspoon vinegar for tang.
Spicy Boost: Add 1/4 teaspoon cayenne or 1 tablespoon diced chipotle in adobo to the salsa mixture.

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Instructions

Step 1: Prep Your Ingredients

Cut 1-1/2 pounds beef stew meat 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 (or prepare closer to serving time).
Slice jalapeño peppers (if using) and set aside for garnish.

Tip: Ensure beef cubes are uniform for even cooking.

Step 2: Assemble in Slow Cooker

Add Beef: Place beef cubes in a 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 1 minced garlic clove. Stir until blended.
Pour Over Beef: Pour the salsa mixture over the beef and stir to coat.

Tip: No need to brown the beef; the slow cooker and salsa create plenty of flavor.

Step 3: 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 of at least 195°F/90°C for tenderness).

Tip: Check at 8 hours; some slow cookers may cook faster. The beef should be fork-tender.

Step 4: Serve

Spoon Out Beef: Using a slotted spoon, transfer the beef and some sauce to a serving dish, leaving excess liquid behind (or serve directly from the slow cooker).
Serve with Rice: Spoon beef over 4 cups hot cooked brown rice in bowls or plates.
Garnish: Top with sliced jalapeño peppers if desired.

Tip: The slotted spoon helps control the sauciness; offer extra sauce on the side for those who want more.