This salsa verde stewed beef is cooked low and slow in your slow cooker for hours, making it the perfect easy, and super flavorful, dish to feed a crowd.
Slow Cooker Stewed Beef Two Ways
I absolutely love stews. They’re rich, dripping with flavor and the perfect winter dish to warm you up on a cold day. Best of all, you can make them in the slow cooker. Minimal effort, maximum flavor!
For today’s recipe, I’ve made a slow cooker stewed beef two ways. One version is served up with warm tortillas and fresh squeezed lime. The other on top of tacos with a generous drizzle of homestyle salsa verde. Both are hearty and delicious. And together, they show just how versatile this recipe can be.
I like to make up a big batch of this slow cooker stewed beef and prepare it in different ways to make several easy meals. Pile it high on top of a tostada, use it as a filling on your favorite torta or stuff it inside of fresh baked sopes. The best thing about this recipe is how many different ways you can dress it up!
Salsa Verde Stewed Beef Tacos
Most of the tacos in our house are made with stewed meat. From stewed beef tacos, to shredded pork tacos, and even chicken tacos, we’ve used our slow cooker to produce just about any kind of taco you can imagine (watch for a shrimp tacos recipe coming soon!). I plan to post more of our easy taco recipes here on the blog soon.
There are so many more to share still…carnitas, barbacoa, pollo verde, carne guisada, and even fish tacos (which I’m still working on perfecting!).
If you’ve been following the blog for long, you also know that I love salsa verde and use it to tenderize and flavor many of our slow cooker recipes. I also love to drizzle it over tacos, tostadas and just about anything.
Herdez brand salsa verde is my favorite and their salsa verde comes in a couple of different flavor profiles, include their guacamole salsa, which I’ve used in this recipe. If you love homemade salsa flavor and the ease of using a premade salsa, I definitely recommend trying theirs.
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Stewed Beef Tacos & a Steamy Cup of Café
So, what should you drink with your tacos? Well, there’s nothing better than a fresh, steamy pot of coffee to warm you up on a cold winter day. Morning or night, it’s the perfect drink to accompany great food and only adds to the richness of a savory dish. I especially love it with stewed beef dishes, like this one.
I like my coffee with lots of cream and dark brown sugar (piloncillo). ❤? Dark brown sugar adds a rich, molasses flavor. I put it in everything from my coffee, to cream of wheat, fresh baked cookies and holiday yams. It makes everything so much more delicious. If you haven’t tried it yet, you absolutely need to! You’ll never go back to plain white sugar again. ☕
By the way, I’ve linked up to our cute camping-style enamelware set in the “Products from Amazon” gallery above, but if you want to purchase these items locally here in Texas, you can visit Academy Sports + Outdoors or shop the entire set here.
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Salsa Verde Stewed Beef
- 1 3 lb. boneless beef shoulder steak (roast or stew meat)
- 1 large onion, quartered
- 1 cup of low-sodium beef broth or water
- 2-3 tbsp garlic powder to taste
- 1-2 tsp of salt to taste
- 1/2-1 cup of salsa verde
- Corn tortillas
- Fresh lime wedges
- Chopped cilantro and onion optional
- Place beef shoulder steak (roast) into slow cooker. Wedge onion quarters in between the roast and the sides of the slow cooker. Add garlic and broth (or water). Cover and cook on low for 6-8 hours.
- When the beef is tender and pulls away easily with a fork, break into bite-sized chunks. Add salsa verde, salt and any additional seasonings to taste. Cook for one (1) additional hour.
- Turn off your slow cooker and let rest. When cooled, break meat apart with a fork. Remove any unrendered fat or bones (if using a bone-in roast).
- Serve with warm tortillas, additional salsa verde and fresh lime wedges. Add fresh chopped onions and cilantro for garnish, if desired.