We had this dish last week after not having it for a long time. It is a favorite of my husband's. It's extremely easy to make. You just have to have enough time (2 hours) to let it simmer.
Salsa Beef Skillet
1 boneless chuck roast (2 to 2 1/2 pounds) cut into 3/4 inch cubes (I used stew meat)
2 tablespoons vegetable oil
1 jar (16 ounces) chunky salsa
1 can (8 oz) tomato sauce
2 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons minced fresh cilantro or parsley (I use cilantro)
2 tablespoons lime juice
Hot cooked rice
In a large skillet, brown beef in oil; drain.
Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.
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