Best 4 Southwest Beef Stew Recipes

Welcome to the culinary adventure of creating a tantalizing Southwest Beef Stew! This hearty and flavorful dish is a perfect blend of rustic charm and bold flavors, capturing the essence of the American Southwest. With this guide, you'll be embarking on a journey of culinary exploration, discovering the secret to creating a stew that is brimming with vibrant colors, tantalizing aromas, and a symphony of textures. Let's dive in and uncover the magic of the Southwest Beef Stew, transforming your kitchen into a haven of delectable aromas and hearty goodness.

Let's cook with our recipes!

SOUTHWEST BEEF STEW

Southwest Beef Stew image

Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. -Janet Brannan of Sidney, Montana

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds lean ground beef (90% lean)
1-1/2 cups chopped onions
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
3/4 cup water
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

SLOW COOKER SOUTHWEST BEEF STEW

Slow Cooker Southwest Beef Stew image

Our ladies group at church has a soup and sandwich supper, and before I went to work that morning, I prepared this stew in my slow cooker. It was ready when I got home. It was such a big hit, many asked for the recipe! -Anita Roberson, Williamston, North Carolina

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon garlic powder
1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
1-1/2 cups cooked rice
1/4 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through., Stir in rice; heat through. Sprinkle each serving with cheese.

Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 482mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

CROCK POT SOUTHWEST BEEF CHILI STEW

Crock Pot Southwest Beef Chili Stew image

This lovely chili has a subtle sweetness that is a welcome departure from traditional hot & spicy versions.

Provided by Jane Manna

Categories Chili

Time 7h

Number Of Ingredients 14

Ingredients

2 lb lean beef stew meat, cut into 1/2-inch cubes
2 c chopped onion
4 clove garlic, finely minced
2 can(s) (14.5 ounc sized cans) fire roasted diced tomatoes with juice
4 can(s) 4 ounces each can) diced green chiles, drained
2 c corn kernels, frozen
3 tsp dried oregano leaves, crushed
2 tsp cumin (ground)
2 tsp chili powder
1 tsp salt
1/2 tsp teaspoon ground red pepper
1 Tbsp unsweetened cocoa powder
3 Tbsp brown sugar
4 Tbsp yellow cornmeal

Steps:

1. Combine all ingredients, except cornmeal, in a slow cooker, mixing well.
2. Cover and cook on LOW 7 to 8 hours or until meat is tender.
3. Turn control to HIGH. Stir in cornmeal; cover and cook 20 to 25 minutes longer.

SPICY SOUTHWEST BEEF STEW

SPICY SOUTHWEST BEEF STEW image

Categories Bean Beef Vegetable Soup/Stew Fall Winter

Number Of Ingredients 30

Ingredients

1 cup dried pinto beans, rinsed and picked over
2 3/4 pounds stew meat, well trimmed and cut into 1 1/2" pieces
1 teaspoon salt and pepper
3 tablespoon flour
6 tablespoon olive oil
2 onion cut into 1/2" pieces
8 garlic cloves, minced
1 jalapeno chili, minced with seeds
3 tablespoons tomato paste
1 1/2 cups zinfandel wine
2 cups beef stock
2 cups chicken stock
28 ounces italian plum tomatoes, drained
1 smoked ham hock
1/2 teaspoon dried red pepper flakes
11 ounces linguica sausage-I use hillshire farms
2 bell pepper, cut into 1" pieces
2 poblano chilies
3 zicchini
1/4 cup minced fresh cilantro
makes 1/4 cups Santa Fe Seasoning
1 tablespoon ground cumin
1/2 teaspoon ground cumin
2 1/2 teaspoons ground coriander
2 1/2 teaspoons chili powder
2 teaspoons dried oregano, crumbled
2 teaspoons dried thyme, crumbled
1/4 teaspoon ground cloves, generous
1/4 teaspoon allspice
1/4 teaspoon cinnamon

Steps:

mix together all spices for Santa Fe Seasoning. Makes 1/4 cup and can be prepared 1 month ahead.
Place beans in heavy medium saucepan with enough cold water to cover. Bring to a boil. Remove from heat. Cover and let stand 1 hour. Drain beans.
Place beef in large bowl. Season with salt and pepper. Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well. Add flour and toss to coat.
Heat 4 Tablespoons oil in a heavy 4 quart pan over medium-high heat. Add meat in batches and brown well. Transfer to bowl using slotted spoon. Add remaining 2 T oil. Reduce heat to medium,m. Add onions and all but 2 teaspoons remaining seasoning mix and toss to coat. Add garlic, jalapeño and tomato paste and stir 1 minute. Add wine and bring to boil, scraping up browned bits. Add both stocks, tomatoes, ham hock and red pepper flakes and bring to simmer. Return meat to pan. Reduce heat, cover partially and simmer 30 minutes stirring occasionally. Add beans, cover partially and simmer 1 hour. Uncover, add reserved 2 teaspoons seasoning mix and simmer until meat and beans are tender, stirring occasionally, about 45 minutes.
Degrease stew if necessary. Remove ham hock, trim fat and discard. Cut ham meat into 1/2" pieces. Mix into stew. (Stew can be prepared 1 day ahead, cover and refrigerate. Bring to simmer before continuing with recipe>)
Cook linguine in heavy large skillet over medium-high heat until cooked through, about 2 minutes per side.

Tips:

Choose the right cut of beef: Chuck roast, bottom round, or brisket are all good options for beef stew. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before stewing: Browning the beef adds flavor and helps to thicken the stew.
Use a variety of vegetables: Vegetables such as carrots, celery, onions, and potatoes are all good additions to beef stew. You can also add other vegetables, such as green beans, corn, or peas.
Season the stew well: Use a combination of salt, pepper, garlic, onion powder, and paprika to season the stew. You can also add other spices, such as cumin, chili powder, or oregano.
Simmer the stew for at least 1 hour: This will allow the flavors to meld and the beef to become tender.
Serve the stew with crusty bread or mashed potatoes: This will help to soak up the delicious sauce.

Conclusion:

Southwest beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Experiment with different vegetables, spices, and cuts of beef to find the perfect combination for you.