Taste of Home
Southwestern Stew Pot
TOTAL TIME: Prep: 20 min. Cook: 1 hour 35 min.
YIELD: 8 servings.
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 chiles
-
Hot pepper sauce, optional
-
Hot cooked rice, optional
Directions
-
1.
In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next 8 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 chiles; 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.
© 2024 RDA Enthusiast Brands, LLC