Southwest Beef Stew

Southwest Stew

One-Pot Beef & Pepper Stew

Texas Beef Stew

Slow-Cooker Southwest Beef Stew

Southwestern Chicken & Lima Bean Stew

Southwest Turkey Stew

Skillet Beef Stew

Southwestern Beef and Rice Skillet

Southwestern Casserole

Texas Ranch-Style Stew

Home-Style Stew

All-American Beef Stew

Old-Fashioned Beef Stew

Home Recipes Dishes & Beverages Stews

Southwestern Stew Pot

Name: Southwestern Stew Pot
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; 2 tablespoons canola oil; 2 cups water; 1-1/2 cups chopped onion; 1 cup salsa; 2 garlic cloves, minced; 1 tablespoon dried parsley flakes; 2 teaspoons beef bouillon granules; 1 teaspoon ground cumin; 1/2 teaspoon salt; 3 medium carrots, cut into 1-inch pieces; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1-1/2 cups frozen cut green beans; 1-1/2 cups frozen corn; 1 can (4 ounces) chopped green chiles; Hot pepper sauce, optional; Hot cooked rice, optional

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 1 hour 35 min.

Makes

8 servings

Updated: Jan. 13, 2023

Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry. -Linda Russell, Forest Lakes, Arizona

Southwestern Stew Pot Recipe photo by Taste of Home

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 cups water
1-1/2 cups chopped onion
1 cup salsa
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 teaspoon salt
3 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
1 can (4 ounces) chopped green chiles
Hot pepper sauce, optional
Hot cooked rice, optional

Directions

In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil.

Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chiles; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. Serve over rice if desired.

Nutrition Facts

1-1/2 cups: 293 calories, 11g fat (0 saturated fat), 82mg cholesterol, 525mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.