1. Combine Ingredients in Slow Cooker:
- If your beef stew meat is not already cubed, cut it into roughly ¾-inch pieces.
- Place the cubed beef stew meat into a 3-quart slow cooker.
- Add the 2 cups of salsa, 1 tablespoon packed brown sugar, 1 tablespoon reduced-sodium soy sauce, and the minced garlic directly into the slow cooker over the beef.
- (Optional: Add a pinch of salt and pepper here if desired, being mindful of the salt content in your salsa and soy sauce).
- Stir all the ingredients together gently to ensure the beef is well coated with the salsa mixture.
2. Slow Cook:
- Cover the slow cooker securely with its lid.
- Cook on the LOW setting for 8-10 hours. The beef is done when it is exceptionally tender and can be easily shredded or broken apart with a fork. (Note: For cubed stew meat, 6-8 hours on LOW is often sufficient; check for tenderness).
3. Serve:
- Once the beef is fall-apart tender, give the mixture a gentle stir.
- Using a slotted spoon (to allow some of the thinner sauce to drain if preferred, or a regular spoon to include plenty of sauce), serve the Tender Salsa Beef hot over portions of cooked brown rice.
- If desired, garnish individual servings with sliced fresh jalapeno peppers for an extra kick.
- Enjoy your incredibly easy and flavorful meal!