Southern Salsa Stew

Prep: 30 min
Cook Time: 7 hr
Total: 7 hr 30 min
Serving: 6-8 servings

A spicy, beef, bean and rice slow cooked stew. A simple dinner when served with warm tortillas.

1-1/2 to 2 pound boneless beef chuck roast, fat trimmed, cut into 1-inch cubes, browned
1 green bell pepper, cut into 1/2-inch slices
2 onions, coarsely chopped
2 (15 ounce) cans pinto beans with liquid
1/2 cup rice
1 (14 ounce) can beef broth
2 (15 ounce) cans Mexican stewed tomatoes
1 cup mild or medium green salsa
2 teaspoons ground cumin
1-1/2 cups water