Crockpot Green Chile Beef Stew & Cucumber Avocado Salad
I love Costco. I really do. The only thing I don’t love about Costco is that I always come out spending more money than I intended to. This trip I got a super awesome deal on some beef stew meat. So, I decided to make my husband’s favorite beef stew, and freeze the rest for later meals. This is a slightly spicy version of beef stew & I always serve it with a bottle of good quality hot sauce. I had a few cucumbers & avocados in the fridge that needed to be used, so I also made a refreshing cucumber avocado salad to go along with the meal.
Best of all – the stew…you just throw everything in the crockpot and let it cook all day!
For the cucumber avocado salad, dice up 3 cucumbers, 2 avocados, & 1/4 cup of cilantro & place them in a serving dish. Squeeze on the juice of one lime. Season with salt & pepper to taste.
Cover & refrigerate for about 30 minutes for the flavors to meld.
These two dishes go so well together. I hope you enjoy them as much as we do!
For the Green Chile Beef Stew
- 2 pounds beef stew meat, cubed
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3-4 seeded jalapenos, diced
- 1 can diced tomatoes with green chile peppers
- 1 1/2 cups beef broth
- 1 (4oz) cans chopped green chile peppers
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 2 tablespoons taco seasoning
- black pepper to taste
- 3-4 large potatoes, peeled & cubed
- Cilantro to garnish
- 3 medium cucumbers, cubed
- 2 avocados, cubed
- 1/4 cup chopped fresh cilantro
- salt & pepper to taste
- juice of 1 lime
Combine all ingredients in a slowcooker, except for the cilantro. Cover & cook on low for 8-10 hours. Garnish with cilantro.
For the cucumber avocado salad:
In a large bowl, combine cucumbers, avocados, and cilantro. Stir in salt, and pepper. Squeeze lime over the top, and toss. Cover, and refrigerate at least 30 minutes.