Recipe by Emily
"I used vegetables from the farmers market and just started creating this delicious and spicy stew! It's very easy to put together and very tasty! If you like fresh garlic you can add 2 cloves to meat while browning. For a less-spicy option, remove jalapeno seeds."
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lean ground beef
garlic salt, or to taste
cayenne pepper, or to taste
2 1/2 cups
1 (14.25 ounce) can
low-sodium beef broth
1 (15.25 ounce) can
yellow sweet corn
red potatoes, peeled and cut into cubes
fresh jalapeno peppers, sliced into rings
white onion, chopped
onion powder, or to taste
ground black pepper to taste
Very easy and really yummy. We doubled the recipe, but only used two full jalapenos. 6 jalapenos for 4 servings seems really crazy.
Well, this is easy enough. Interesting that the recipe photo shows beef chunks and carrots, neither of which the recipe calls for. A photo showing the actual prepared recipe should be added. That said, I made this without the jalapenos but needed to add quite a bit of seasoning to make it palatable. I also threw in rainbow carrot chunks. We ate it, but won't be making it again.
Too many jalapenos. I am a fan of spicy food but this is practically inedible even if you remove the seeds. Even looking past the jalapeno problem the food was pretty bland, it needed more seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooker Beef and Potato Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
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