South of the Border Stew


(0 votes) 0 0

This spicy stew cooks in the crockpot for maximum flavor and convenience.

Shared by

Serving Size / Yield

8 ribs


  • 1 1/2 C. tomato sauce
  • 1/2 C. chopped cilantro
  • 2 Tbs. tomato paste
  • 1 Tbs. cumin
  • 4 cloves garlic, crushed
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. salt
  • 1/2 tsp. hot pepper sauce
  • 12 baby red potatoes, scrubbed and halved
  • 6 medium scallions or green onions, trimmed and sliced
  • 2 lb. butternut squash, halved, seeded, peeled, cut into 1 inch chunks
  • 8 beef short ribs (4 lb. beef)

Our Readers Also Loved


In a slow cooker, combine tomato sauce, cilantro, tomato paste, cumin, garlic, oregano, 1 tsp. of the salt and the pepper sauce. Add the potatoes, scallions and half of the squash. Top with the ribs, and remaining squash. Cover and cook on low for 8 hours, or high 5 hours until ribs are tender. Remove all from the slow cooker to platter. Skim off fat and spoon liquid over meat and vegetables.

Around The Web