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Southwest Beef Stew Recipe

Southwest Beef Stew Recipe photo by Taste of Home

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Our ladies group at church has a soup and sandwich supper, and before I went to work that morning, I prepared this soup in my slow cooker. It was ready when I got home. It was such a big hit, many asked for the recipe!—Anita Roberson, Williamston, North Carolina

This recipe is:

Diabetic Friendly

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Southwest Beef Stew Recipe

Prep: 30 min. Cook: 7 hours

Yield: 11 Servings

30 420 450

Ingredients

1-1/2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 large onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon garlic powder
1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
1-1/2 cups cooked rice
1/4 cup shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through.
Stir in rice; heat through. Sprinkle each serving with cheese. Yield: 11 servings (2-3/4 quarts).

Nutritional Facts 1 cup equals 228 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 482 mg sodium, 26 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Southwest Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p30

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Southwest Beef Stew

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Reviewed on Oct. 28, 2012 by Feen

I made this stew with stew meat instead of ground beef. I didn't brown it ahead of time, just coated it with flour, and it turned out very well. I didn't have any Southwest chipotle seasoning but I used cumin, garlic and cilantro and it was still very good.

Reviewed on May. 02, 2012 by kgburgess

I made this for dinner last night, and we found it to be a tad bit too spicy, especially with small children in the house. I fixed that, however, by stirring in a spoonful of fat free sour cream in each dish as I served it. That seemed to cool down the kick enough that the kids were able to eat it. I served it with a small plate of tortilla chips with melted cheese on the side for dipping, and everyone really enjoyed that. I think the stew would probably make a good topping for nachos. Anyway, I'd say it wasn't fabulous, but it was hearty and good.

Reviewed on Apr. 30, 2012 by sandra1956

Good Choice to make quick...in a crockpot!

This is almost exactly as Taco Soup... mine was thicker than the soup, but very simular in taste.