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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


  • 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.
Nutritional Facts: 1 cup equals 266 calories, 9 g fat (3 g saturated fat), 81 mg cholesterol, 436 mg sodium,

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Southwestern Beef Stew (continued)

Nutritional 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.