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!

Crockpot Green Chile Beef Stew & Cucumber Avocado Salad

Crockpot Green Chile Beef Stew & Cucumber Avocado Salad


  • 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
  • For the Cucumber Avocado Salad:
  • 3 medium cucumbers cubed
  • 2 avocados cubed
  • 1/4 cup chopped fresh cilantro
  • salt &  pepper to taste
  • juice of 1 lime


For the stew:

  • 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.