Southwestern Meat and Potato Stew Recipe

4.5 5 7
Southwestern Meat and Potato Stew Recipe
Southwestern Meat and Potato Stew Recipe photo by Taste of Home
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Southwestern Meat and Potato Stew Recipe

Read Reviews
4.5 5 7
Publisher Photo
Meet the Cook: Even before it got cold outside last fall, my husband had asked me to make this stew twice. In fact, here at home, our name for it is "Tom's Favorite Stew". We're the parents of two children - a 9-year-old boy and 8-year-old girl. -Linda Schwarz, Bertrand, Nebraska
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 cup water, divided
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (16 ounces) frozen corn
  • 3 medium potatoes, peeled and cubed
  • 1 cup salsa
  • 1 teaspoon salt, optional
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour

Directions

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours.
Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Southwestern Meat and Potato Stew in Country Woman January/February 1995, p33

Nutritional Facts

1 each: 403 calories, 12g fat (5g saturated fat), 74mg cholesterol, 304mg sodium, 39g carbohydrate (8g sugars, 6g fiber), 34g protein. Diabetic Exchanges: 3 meat, 2 starch, 1 vegetable.

  • 2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 cup water, divided
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (16 ounces) frozen corn
  • 3 medium potatoes, peeled and cubed
  • 1 cup salsa
  • 1 teaspoon salt, optional
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  1. In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours.
  2. Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Southwestern Meat and Potato Stew in Country Woman January/February 1995, p33

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Reviews forSouthwestern Meat and Potato Stew

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Potroast911 User ID: 3101033 29224
Reviewed May. 23, 2011

"This stew was o.k. It is hearty and filling, i will give it that. But it had little flavor and there was certainly nothing special about it. I really don't understand how it won a blue ribbon."

MY REVIEW
micheleclow User ID: 6777152 27298
Reviewed Mar. 8, 2011

"I'm not a stew person, but this was absolutely delicious. I also substituted 1 1/2 pound stew meat for the ground beef. I just cut it up into small pieces. This recipe is definitely a keeper."

MY REVIEW
mojoriffic User ID: 5476445 12181
Reviewed Sep. 29, 2010

"Great recipe to make in a cast iron dutch over the coals, we love to make it when we go camping!!!"

MY REVIEW
jsteinau User ID: 2704972 17857
Reviewed Jun. 20, 2009

"I cut this meat and potato stew recipe in half for two people and used ground turkey instead of beef. Used unpeeled, red potatoes choppped. We added hot sauce at the table as desired and this recipe was perfect. Had leftovers. Will definitely prepare again and again."

MY REVIEW
herroyalt User ID: 1492821 4280
Reviewed Apr. 16, 2008

"This stew was Terrific!!!! The only thing my husband added was 5-6 dashes of Chipotle Tabasco Sauce. Hit the spot.~~Thank you"

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