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Southwestern Stew Pot Recipe
Southwestern Stew Pot Recipe photo by Taste of Home

Southwestern Stew Pot Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 1 hour 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour 35 min.
MAKES: 8 servings


  • 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 chilies
  • Hot pepper sauce, optional
  • Hot cooked rice, optional

Nutritional Facts

One serving (prepared with lean meat and low-sodium tomatoes and without salt and hot pepper sauce) equals 293 calories, 11 g fat (0 saturated fat), 82 mg cholesterol, 525 mg sodium, 17 g carbohydrate, 0 fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1 starch 1 vegetable 1/2 fat.


  1. In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil.
  2. Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; 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. Yield: 8 servings.
Originally published as Southwestern Stew in Taste of Home August/September 1996, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jun. 17, 2014

"very tasty and quick to prepare."

Reviewed Feb. 17, 2012

"That was tasty but no way I could served 8 servings without rice so I have cooked rice to served with it. I put 1 pound beef instead of 2. We don`t like too savory so I added less salsa and I used Italian style diced tomatoes + little bit sugar."

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