- Beef Cubes/ Stewing Beef
- Tri-Colored Fingerling Potatoes
- Snap Peas
- Can of Goya "Chilies Chipotles Adobados"
- Seasoning Salt
- Garlic Powder
- Onion Powder
- Crushed Red Pepper Flakes
- Black Pepper
- Chili Powder
- Beef Stock
1. Ready your crock pot: Set crock pot to high, and allow about 30 minutes or so for the heat to be evenly distributed throughout the appliance.
2. Prep veggies: Rough chop carrots, and onions. Cut potatoes in half the long way, and leave snap peas whole. Put avocado to the side, as you will need to use it later.
3. Add veggies to the crock pot: Because these are particularly thick cuts, you want to let the veggies cook in the crock pot for about 30 mins- an hour before actually adding the beef.
4. Season your beef: Generously season your beef and lightly massage to ensure the flavors are fully absorbed. Add beef cubes to your crock pot, and enough beef stock to fill about half of the pot.
7. After about 30 mins, add a can of Goya Chiles Chipotles and stir. This gives the stew a spicy, smokey Mexican flavor. Be sure to add ALL the contents of the can, as the Adobo Sauce is key to achieving that authentic Mexican flavor.
8. Go live your life for the next 5 hours (do laundry, pick up the kids, read a book...you get the point lol) and let your crock pot work it's magic. Since the crock pot cooks slowly to retain your meal's natural flavors, it relies on the internal heat. Because of this, avoid opening the lid. It's going to need all the tender, love and HEAT it can get. Once 5 Hours is up, plate, and garnish with watercress, parsley, avocado, and enjoy!