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Southwestern Stew Pot

 Southwestern Stew Pot
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
8 ServingsPrep: 20 min. Cook: 1 hour 35 min.

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

Directions

  • 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.
  • 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

2 of 2

Southwestern Stew Pot (continued)

Directions (continued)

  • hot pepper sauce if desired. Serve over rice if desired. Yield: 8
  • servings.
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.