- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 jar (16 ounces) picante sauce
- 2 medium potatoes, peeled and cubed
- 4 medium carrots, sliced
- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Southwestern Beef Stew
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Just made this and it was so tasty. I did modify it the slightest by adding 1 cup of beef broth, as other reviews suggested it didn't have enough liquid, and then doubled the amount of cornstarch. Also I didn't have picante sauce so I just used regular salsa and added a 1/4 tsp cayenne pepper. Definitely one of the best stews I've had/made and really easy with stuff I had on hand, will be making again for sure
I loved this recipe. It was quite tasty! If it had a little more soup to it then it would be a little better. The blend of veggies and meat, with the picante sauce is delicious. Great recipe! Thanks for sharing!!
This was a good recipe - my only suggestion would be to add 1/2 or 1 C of water. Ours was pretty dry, and we cooked it in a really nice slow cooker for less than the allotted time. Otherwise, it tasted great and I'll probably make it again :-)