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Southwest Garden Stew

  • 4servings
  • 180minutes
  • 271calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces cubed beef stew meat

  2. 1/2 large onion, chopped

  3. 3 cloves garlic, minced

  4. 1 large zucchini, chopped

  5. 1 medium yellow squash, chopped

  6. 3 tomatoes, chopped

  7. 1 teaspoon chili powder

  8. 1 teaspoon cumin

  9. 1 teaspoon dried oregano

  10. 1 teaspoon Italian seasoning

  11. 1/2 teaspoon red pepper flakes

  12. 1 cooked chicken breast, cubed

  13. 3 cups chicken broth

  14. 2 tablespoons cream or milk

  15. 1/2 (10 ounce) package frozen corn

Instructions Jump to Ingredients ↑

  1. Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.

  2. Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.

  3. Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.

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