Ingredients:
- 2 pounds beef chuck roast, boneless, trimmed of fat, chopped into chunks
- 2 jars (16 ounces each) salsa
- 2 tablespoons ground ancho chili pepper
- 2 cups frozen corn kernels
- 2 tablespoons oil
- 1 cup water
- 1 pound frozen stew vegetables
- Salt to taste
- Pepper powder to taste
- Corn bread as required to serve
Method:
- Sprinkle ancho chili pepper over the meat.
- Set Sauté option. Add oil and meat in batches and cook until brown.
- Add rest of the ingredients and stir.
- Close the lid. Select Stew option and timer for 40 minutes. When done, let the steam release naturally.
- Stir and serve in bowls.
- Serve with corn bread.