Tuesday, September 10, 2013
Slow Cooker Mexican Beef and Tomatillo Stew (Eat Clean)
4 bell peppers (various colors)
2 cloves garlic, smashed
1/2 (or less depending on taste) jalepeno
1/2 Tbsp cilantro
juice of 1 lime
salt and pepper
2 lbs organic beef stew meat
1. Combine all vegetables, herbs, lime juice in blender and blend to desired texture (I saved 1/4 of each bell pepper and one whole onion and cut into julienne strips rather than blending all).
2. Place meat in slow cooker and season to taste. Add all vegetables on top. Cover and cook on low for 6-8 hours. Serve in warm, clean tortillas. We also added a dallop of clean sour cream to those who like dairy!