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Texas Beef Stew

 Texas Beef Stew
This easy and delicious stew is one of my newer recipes, but it's quickly become a favorite. Almost everything we cook in our house has a Mexican flavor.
4 ServingsPrep: 15 min. Cook: 1 hour


  • 1-1/4 pounds beef stew meat, cut into 1-inch pieces
  • 1 to 2 tablespoons vegetable oil, optional
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons garlic powder
  • 1/4 teaspoon pepper
  • 1 cup water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon ground cumin
  • 1 teaspoon salt


  • In a Dutch oven or large saucepan, cook beef until no longer pink,
  • adding oil if desired; drain. Add onion, garlic powder, pepper and
  • water; bring to a boil. Reduce heat; cover and simmer for 45 minutes
  • or until meat is almost tender.
  • Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover
  • and simmer for 15-20 minutes or until meat is tender. Yield: 4
  • servings (1 quart).
Nutritional Facts: 1 serving (1 cup) equals 239 calories, 10 g fat (4 g saturated fat), 88 mg cholesterol, 782 mg sodium, 7 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Texas Beef Stew (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.