Name: Tender Salsa Beef
Ingredients: Beef Stew Meat (1½ pounds, cut into ¾-inch cubes): Affordable and tough cuts like chuck become tender after slow cooking, soaking up the sauce’s flavors.; Salsa (2 cups): The star of the dish, salsa adds tangy, spicy, and savory notes. Choose mild, medium, or hot based on your preference.; Brown Sugar (1 tbsp): Adds a touch of sweetness to balance the salsa’s acidity and spice.; Reduced-Sodium Soy Sauce (1 tbsp): Brings umami depth and a savory kick, with less salt for a healthier dish.; Garlic Clove (1, minced): Provides a subtle, aromatic flavor that enhances the sauce.; Hot Cooked Brown Rice (4 cups): A nutty, fiber-rich base that soaks up the beef’s flavorful sauce.; Optional: Sliced jalapeño peppers for serving, adding a fresh, spicy crunch.; Beef: Swap stew meat for beef chuck roast or brisket, cut into cubes. Leaner cuts like sirloin work but may be less tender.; Salsa: Use homemade salsa, mango salsa for a sweet twist, or green salsa (salsa verde) for a tangy, herby flavor.; Brown Sugar: Substitute with honey, maple syrup, or a sugar substitute like stevia for a lower-calorie option.; Soy Sauce: Use tamari or coconut aminos for a gluten-free version, or regular soy sauce if sodium isn’t a concern.; Garlic: Replace with ¼ tsp garlic powder if fresh isn’t available.; Rice: Swap brown rice for white rice, quinoa, cauliflower rice, or serve over mashed potatoes or tortillas for a different twist.

Description

Ever wondered how to make a dinner so tender and tasty it feels like you spent hours in the kitchen, but it’s actually a breeze? Tender Salsa Beef is your answer! This slow-cooker dish combines juicy beef with zesty salsa, a touch of sweetness, and savory soy sauce for a meal that’s bursting with flavor

Ingredients

Beef Stew Meat (1½ pounds, cut into ¾-inch cubes): Affordable and tough cuts like chuck become tender after slow cooking, soaking up the sauce’s flavors.
Salsa (2 cups): The star of the dish, salsa adds tangy, spicy, and savory notes. Choose mild, medium, or hot based on your preference.
Brown Sugar (1 tbsp): Adds a touch of sweetness to balance the salsa’s acidity and spice.
Reduced-Sodium Soy Sauce (1 tbsp): Brings umami depth and a savory kick, with less salt for a healthier dish.
Garlic Clove (1, minced): Provides a subtle, aromatic flavor that enhances the sauce.
Hot Cooked Brown Rice (4 cups): A nutty, fiber-rich base that soaks up the beef’s flavorful sauce.
Optional: Sliced jalapeño peppers for serving, adding a fresh, spicy crunch.

Substitutions and Variations

Beef: Swap stew meat for beef chuck roast or brisket, cut into cubes. Leaner cuts like sirloin work but may be less tender.
Salsa: Use homemade salsa, mango salsa for a sweet twist, or green salsa (salsa verde) for a tangy, herby flavor.
Brown Sugar: Substitute with honey, maple syrup, or a sugar substitute like stevia for a lower-calorie option.
Soy Sauce: Use tamari or coconut aminos for a gluten-free version, or regular soy sauce if sodium isn’t a concern.
Garlic: Replace with ¼ tsp garlic powder if fresh isn’t available.
Rice: Swap brown rice for white rice, quinoa, cauliflower rice, or serve over mashed potatoes or tortillas for a different twist.

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Instructions

Prepare the Ingredients:
- Trim any excess fat from 1½ pounds beef stew meat and ensure it’s cut into ¾-inch cubes for even cooking.
- Mince 1 garlic clove.
- Tip: Pat the beef dry with paper towels to help it brown slightly in the slow cooker and absorb flavors better.
Combine in the Slow Cooker:
- Place the beef cubes in a 3-quart slow cooker.
- Add 2 cups salsa, 1 tbsp brown sugar, 1 tbsp reduced-sodium soy sauce, and the minced garlic.
- Stir gently to coat the beef evenly with the sauce mixture.
- Tip: Use a spatula to mix, ensuring the beef is fully covered for maximum flavor.
Cook the Beef:
- Cover and cook on low for 8–10 hours, until the beef is tender and easily pulls apart with a fork.
- Tip: Check at 8 hours to avoid overcooking; the beef should be soft but not mushy. It should reach an internal temperature of 195–205°F for tenderness.
Serve:
- Using a slotted spoon, scoop the beef and sauce over 4 cups of hot cooked brown rice, divided among plates or bowls.
- Garnish with sliced jalapeño peppers if desired for extra heat.
- Tip: Serve immediately to keep the rice fluffy and the beef warm. Reserve extra sauce for drizzling if you like it saucier.