Southwest Garden Stew

SUBMITTED BY: MELZER88

"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."

PREP TIME	15 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (2)

DIRECTIONS

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.
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.
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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REVIEWS

Reviewed on Jan. 12, 2007 by littleR

This stew came out fantastic! I did make some minor changes. I used only chicken for meat, used red pepper flakes, paprika, Italian seasoning blend, fresh rosemary, salt, and pepper to season, and I only had grape tomatoes on hand so I cut those in half. The cooking time allows all the flavors to blend nicely.

1 user found this review helpful

Reviewed on Mar. 16, 2008 by yippee5

I modified this recipe for the slow cooker and it turned out great. I put two 10oz cans of diced tomatoes with green chilies (I omitted the red pepper flakes), onion, garlic, extra chicken broth and a can of black beans with all the spices and meat into the slow cooker on low for six hours. I added in the zucchini and summer squash, removed the chicken breasts and shred them on a plate with two forks, stirred them back in and cooked it for another two hours. Came out delightfully moist and flavorful. No need to thicken it up at all. Wonderful and lo-carb friendly. I will be making this again. Thanks!

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 295

Total Fat: 15.7g
Cholesterol: 59mg
Sodium: 815mg
Total Carbs: 20.6g
Dietary Fiber: 4.9g
Protein: 20.9g

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