Salsa Verde Stew

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By Julie Ann Keene
from Oak Cliff, TX

This is a cold night go to, especially with cornbread. It takes little time to prepare but has the flavor of something that you spent all day on. It smells fantastic and reheats beautifully. For a vegetarian version, simply substitute whatever vegetarian protein you wish to use instead of the beef.

serves 6
prep time 15 Min
cook time 35 Min
method Stove Top


  •   1 Tbsp
    olive oil
  •   6 clove
    minced garlic
  •   1 large
    onion, sliced thinly
  •   1 lb
    sirloin steak, cubed (or veggie protein alternative)
  •   2 Tbsp
    oregano, dried
  •   2 Tbsp
  •   28 oz
  •   2 medium
    tomatoes, chopped
  •   14 oz
    salsa verde
  •   To taste
    salt and pepper

How To Make

  • 1
    Heat oil in a large heavy pot on medium high heat. Add onion and garlic and saute for 2 minutes.
  • 2
    Add meat, oregano and cumin and saute for another 2-3 minutes, or until beef is browned.
  • 3
    Pour in broth and tomatoes and bring to a boil.
  • 4
    Reduce heat to a simmer and stir. Partially cover and simmer for 25 minutes.
  • 5
    Stir in salsa Verde and lightly simmer for 5 minutes. Season to taste with salt and pepper.