Slow Cooker Southwest Beef Stew Recipe
Slow Cooker Southwest Beef Stew Recipe photo by Taste of Home

Slow Cooker Southwest Beef Stew Recipe

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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
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES:11 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES: 11 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 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

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


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. 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.
  3. Stir in rice; heat through. Sprinkle each serving with cheese. Yield: 11 servings (2-3/4 quarts).
Originally published as Southwest Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p30

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Reviewed Nov. 3, 2014

"This is a chili recipe. Very very tasty ! I make something very close to this recipe. I dont use rice and add several different fresh chili's."

Reviewed Oct. 1, 2014

"Really good, This is more like a Chili, I will be making this Chili again."

Reviewed Sep. 28, 2014

"This stew is yummy I made a few changes to suit our taste. I used taco seasoning instead if chipotle, I used mild salsa instead of tomatoes with green chillies. I added two cans of chicken broth . I wanted it for supper tonight so I simmered it in the stove for an hour then added the rice . I will definitely make this again."

Reviewed Sep. 27, 2014

"I wish I'd had this recipe sooner - today is a Soup-and-Bread fundraiser at the retirement community where I live. I would have given them this recipe to use as one of their soups! Can't wait to make it for my husband and me."

Reviewed Oct. 28, 2012

"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."

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