Crock-Pot Southwest Beef Stew — What a Crock Challenge

This southern stew is a perfect example of good down home cooking. I love using modern appliances to help me get back to that old-fashioned way of cooking and living. The slow cooker is the perfect example. Beef stew has always been cooked low and slow.

50 years ago that meant being stuck in the kitchen all day stirring pots. Today we can get things started in the morning, head out for a fun day and come back to a beautiful pot of southern stew. Gotta love that!

What a Crock Crockpot Challenge Southwest Beef Stew

Southern Slow Cooked Beef Stew

1 lb. beef stew meat

1 can (28 oz) diced tomatoes with garlic

2 cups kale, cleaned and chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 cup frozen corn

1/4 tsp salt

1/8 tsp black pepper

To crockpot, add all ingredients.

Cover and cook on LOW for 6 to 8 hours until beef is nice and tender.

I make this dish a lot in the winter. Have you tried something like this before? Leave me a comment b’low and share how it turned out, or how you added your own yummy twist!

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