Part of being a Featured Publisher on Foodbuzz allows me to get free samples of food, etc. I was recently sent a couple jars of Pace Picante Sauce. I was given the task of coming up with making a unique recipe in which to use the sauce. This weather just makes me want to cozy up by the fire and enjoy some warm stew, so that’s what I decided to create. It turned out quite yummy! I’m working on another recipe for the other jar of Picante Sauce and I hope to have that recipe up very soon.
Prep Time: 30 minutes
Cooking Time: 4 hours
2-3 lb. of meat (I used a Bottom Round Rump Roast)
1 small jar of Pace Picante Sauce
1 cup of frozen veggies (I used the mix with corn, carrots, peas, and green beans. You could use fresh veggies, but add them in on step 3.)
1 cup of pasta (I used wheat Rotini, the corkscrew-shaped pasta)
2 tbsp. of olive oil
1 tbsp. of minced garlic
1 small onion chopped
1/2 cup of soy sauce
1/2 cup of worcestershire sauce
1 tbsp. of garlic powder
1 tbsp. of ground pepper
1 tbsp. of salt (I used Kosher salt)
small can of green chilis
1 tsp. of Cayenne Pepper
1/2 tsp. of Red Pepper flake
8 oz. of broth (I used Chicken broth, because that’s what I had on hand)
1. Heat olive oil in to skillet to medium. Add in onions and garlic. Cut meat in to bite size chunks and add to oil. Allow to brown all sides.
2. Pour broth, soy sauce, worcestershire sauce, and garlic powder into crockpot. Add meat, garlic, onion mixture after meat is browns on all sides. Cook on high for 1 hour.
3. Add in all other ingredients except veggies (unless you’re using fresh) and pasta.
4. Allow to cook for 2 hours. Add in veggies and switch crockpot to low until ready to serve.
5. Cook pasta in separate pan according to directions. Mix into stew when pasta reaches al dente.