Good Eats: South-of-the-Border Beef Stew

Fall's here, which means it's time to pull out the ol' crockpot to make hearty soups, stews, casseroles, and other comfort foods.  While we attempted to catch up on chores and work today, this delicious stew was cooking away in the slow cooker. 

My sister had recommended this stew to me months ago, but I had never found the time to make this meal (It requires 4 to 6 hours to cook).  After making and eating the stew today, I am now kicking myself for not trying the recipe sooner!  I should have listened to my big sister!  So much older and wiser...

Recipe for:  South-of-the-Border Beef Stew
From:  Sandra Lee Semi-Homemade Slow Cooker Recipes 2

Ingredients:
2 lbs. beef stew meat, cut into bite-sized pieces
Salt and pepper
2 cups diced potatoes
1 cup frozen corn kernels
1 small onion, peeled and chopped
1 jar (16 ounce) chunky salsa
1 can (10 3/4 ounce) condensed creamy ranchero tomato soup (*Campbell's no longer makes this soup, but you can substitute 1 can of tomato soup, 1 tablespoon whole milk, and 2 tablespoons ranchero salsa)
1 cup low-sodium beef broth
1 cup beer, Corona

Directions:
1. Season stew meat with salt and pepper to taste.  Place in a 4-quart slow cooker.  Add potatoes, corn, onion, and salsa.  Stir to continue.
2.  In a medium bowl, stir together ranchero tomato soup, beef broth, and beer.  Pour into slow cooker and stir thoroughly.  Cover and cook on HIGH setting for 4 to 6 hours.
3.  Adjust seasoning with salt and pepper.  Serve hot.