Slow Cooker Beef Mole
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| Slow Cooker Beef Mole |
Slow Cooker Beef Mole is one of the most delicious recipes I have developed in a long time. I mixed the stewing beef with
Larry's Southwestern Mole Sauce,
set the slow cooker and went out. When I returned the house was filled
with the most heady aroma of chocolate, chiles and beef. And the taste
was just as nice. In this case I made a side order of yellow zucchini
squash and white rice.
Another plus for the recipe is that you can make beef mole tacos with
any leftovers. But if you want leftovers, you might want to double the
recipe.
REMINDER: Larry's Mole is the only NUT-FREE mole sauce you can buy. It is also gluten-free, NON-GMO verified, and VEGAN in the jar.
2 pounds stewing beef, cut into one inch cubes
1/2 teaspoon each salt and black pepper
1 16 oz jar of
Larry's Southwestern Mole Sauce
1 cup white of brown rice
Water to cover by one inch
1 teaspoon vegetable cooking oil
2 cups chopped yellow zucchini squash
- Season the beef with the salt and pepper. Place it in the slow cooker.
- Pour one jar of Larry's Southwestern Mole Sauce over the beef and stir to blend.
- Cover the slow cooker and set it to cook for 6 or more hours.
- Make the rice according to package instructions.
- Saute the squash in the oil over medium heat until just cooked.
- Spoon the beef mole, the rice and squash onto plates and serve.
Serves 4.
More of
Larry's recipes are available at his Website.
Buy
Larry's Southwestern Sauces ONLINE at amazon.com or foodlyn.com or at Whole Foods Markets in Northern California.
