Southwest Garden Stew

Southwest Garden Stew
  • 6 ounces cubed beef stew meat
  • 1/2 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
  • 1/2 teaspoon red pepper flakes
  • 1 cooked chicken breast, cubed
  • 3 cups chicken broth
  • 2 tablespoons cream or milk
  • 1/2 (10 ounce) package frozen corn


  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.

03/25/2018
Southwest Garden Stew, recipe PT15M PT1H 5 455 calories

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