My former boss, Dr. Dan Sullivan, a veterinarian, would cook this on many cold days, and the staff would sit around the table and be able to just chat, hang out and get some relief from our busy office. Sure, we would have a dog or two barking and a couple of cats meowing and maybe even a cockatoo doing whatever, but it was always a welcome time in our day. Sadly, Dan is not with us any longer, but his memory and our friendship will always be with me.
CROCK-POT MEXICAN STEW
1 Pound stew meat, cut in small pieces
1 Large onion, cut in small pieces
1 Pepper, green or red, cut in small pieces
1-2 Cloves of garlic, minced
2 Bottles of mild salsa* (chunky or smooth)
1 Can of corn
1 Cube of beef bouillon
In a Crock-Pot, simmer all ingredients for about 4 or 5 hours on high or until meat is tender. Serve over rice.
*If you like a little heat, use a hot salsa.
TIP: You can easily double this recipe.
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