Smoky Tex-Mex Stew

By Beth Anderson on July 31, 2014 at 9:03am

1 1/2 lbs lean beef chunks for stew
1 c bottled salsa
1 c barbecue sauce
1 pkg taco seasoning mix
2 c frozen corn
1 can chick peas, rinsed
1 can black beans, rinsed
1/2 c fresh chopped fresh cilantro

Mix all ingredients, except beans and cilantro in a 3 quart or larger slow cooker.  Cover and cook on high, 4 to 5 hours or on low 8 to 10 hours until beef is very tender.  Stir in beans and cilantro.  Cover, let stand 5 minutes for beans to heat thru.