Print Options

Back to Southwestern Beef Stew >

Include these items:

Select reviews >

Taste of Home Logo

Southwestern Beef Stew

Southwestern Beef Stew
This zippy stew seasoned with picante sauce is great on cold winter evenings. The preparation is so easy…it’s ready in minutes after a busy day at work.—Regina Stock of Topeka, Kansas
7 ServingsPrep: 30 min. Cook: 8-1/4 hours

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 jar (16 ounces) picante sauce
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 4 medium carrots, cut into 1/2-inch slices
  • 1 large onion, chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

Directions

  • In a large nonstick skillet coated with cooking spray, brown beef on
  • all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the
  • picante sauce, potatoes, carrots, onion, chili powder, salt and
  • cumin.
  • Cover and cook on low for 8-9 hours or until meat and vegetables are
  • tender.
  • In a small bowl, combine cornstarch and water until smooth; stir into
  • stew. Cover and cook on high for 15 minutes or until thickened.
  • Yield: 7 servings.
Nutrition Facts: 1 cup equals 266 calories, 9 g fat (3 g saturated fat), 81 mg cholesterol, 436 mg sodium,
© Taste of Home 2013

2 of 2

Southwestern Beef Stew (continued)

Nutrition Facts: 18 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013