This past weekend we celebrated Shaun’s (my husband) 30th BIRTHDAY! I’d say it went off without a hitch, as we watched football on a big projector screen, drank lots of beer and ate lots of great food. Not to mention all the family and friends that came out to wish him and his twin brother a happy birthday. It was a good night indeed and he enjoyed it all! Olivia even had a good time showing off her little baby steps that she has started to take around the house. (We are up to about 10-12 steps.)
After all the dip, chips, sausage meatballs, burgers and beer — I need to detox. Oh, I forgot to mention the birthday meal we had for lunch on Sunday at Logan’s Roadhouse. Detox diet starts TODAY and I am showcasing this easy crock pot stew recipe. One of my favorite things about cold weather is making stews or soups to help warm you up. I usually tend to eat my soups with cornbread but this go round I wanted a tortilla. It may not be the wisest choice regarding the detox but one won’t hurt me.
I told you I had another crock pot recipe coming your way and this one won’t disappoint!
Enjoy ~ Meagan
Poblano Beef Stew
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 50 minutes
2 teaspoon olive oil
1 pound tenderized beef stew meat
1/2 onion, diced
1 poblano pepper, chopped
10 ounce can ro-tel tomatoes, mild
1 teaspoon chopped garlic
1/2 teaspoon paprika
5 baby dutch yellow potatoes, diced
22 ounce beef broth
1/2 cup verde salsa or sauce (I used That Green Sauce from H-E-B)
1/2 teaspoon salt
1 Tablespoon corn starch
Add olive oil to a skillet and place on medium/high heat. Add the beef stew meat and cook until brown approximately 5 minutes.
Place onions into the crock pot followed by pepper and ro-tel tomatoes. Top with browned meat, garlic, paprika, potatoes, beef broth and sauce. Cook on low for 4 hours and then add salt and corn starch. Mix the whole pot and cook for an additional hour.
Serve with cornbread or tortillas.