3 pounds beef stew meat, cut into 1-inch cubes
4 carrots, cut into ½-inch pieces
2 medium potatoes, cut into ½-inch pieces
1 large onion, chopped
1 - 6 ounce can small pitted, ripe olives, undrained
1 - 16 ounce jar mild salsa
1 teaspoon salt
1 teaspoon chili powder
¼ teaspoon ground cumin
1 tablespoon corn starch
¼ cup water
Combine all ingredients, except cornstarch and water in slow cooking pot. Stir well to blend.
Cover and cook at Setting # 3 for 7 to 9 hours or at Setting # 5 for 3 to 4 hours until meat and vegetables are tender.
Increase heat to Setting # 5. Combine cornstarch and water. Stir slowly into stew mixture until thickened. Reduce heat to Setting # 2 for serving.
West Bend Newsletter
Get more information on our latest news, best offers, and most popular recipes when you sign up.