Southwest Garden Stew recipe

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Ingredients

6 ounces cubed beef stew meat
½ large onion, chopped
3 cloves garlic, minced
1 large zucchini, chopped
1 medium yellow squash, chopped
3 tomatoes, chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
1 cooked chicken breast, cubed
3 cups chicken broth
2 tablespoons cream or milk
½ (10 ounce) package frozen corn

Nutrition Info

271.5 calories
carbohydrate: 19.7 g
cholesterol: 59.3 mg
fat: 14.1 g
fiber: 4.8 g
protein: 19.4 g
saturatedFat: 5.8 g
servingSize: -
sodium: 67.3 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.

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