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

Southwestern Stew Pot Recipe

Publisher Photo
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

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 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.

Directions

  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

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.

Reviews for Southwestern Stew Pot

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 17, 2014

"very tasty and quick to prepare."

MY REVIEW
Reviewed Jul. 28, 2013

"This is one of my favorite Recipes to make ever. I do sub the Tomatoes and Green Chillies with Rotel Tomatoes Original, it is just easier to make it and cheaper also because you don't have to purchase them separate and it gives them the South Louisiana kick I am looking for. I have been making this for a long time and will keep making it till the day I die. Thanks. Oh and Rice is a must with Tabasco Sauce."

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 12, 2011

"This is a really easy but awesome dish. Two thumbs up for sure."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT