2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons olive oil
1 small red onion, finely diced
3 (4-ounce) cans diced green chiles
1/4 cup crumbled bacon
1 cup tomato puree
1 tablespoon salt-free Mexican seasoning
1/2 teaspoon chili powder
1/2 cup low-sodium beef stock
1 scallion, sliced
Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion
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