Southwestern Stew Pot

Name: Southwestern Stew Pot
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 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

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

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 hot pepper sauce if desired. Serve over rice if desired.

Nutrition Facts

1-1/2 cups: 293 calories, 11g fat (0 saturated fat), 82mg cholesterol, 525mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Originally published as Southwestern Stew in Taste of Home August/September 1996

Reviews

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Average Rating:

stwood64

Jan 7, 2018

I always receive compliments when I make this stew. Quick, easy and tasty!
2124arizona

Jun 25, 2017

Nothing warm us up on a cold day like this stew. It is soooo good!!
Medic 716

Jun 17, 2014

very tasty and quick to prepare.
ekatiakarpova

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.