Southwestern Beef Stew

Southwestern Beef Stew

Warm up with this easy-to-make, hearty stew.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (3 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 20 mins
Cooking Time: 30 mins

Yield: 8 x approx. 1-1/3 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 2 lb boneless lean Certified Angus Beef chuck roast, cut into 1/2-inch cubes
  • 1 Tbsp vegetable oil
  • 2 medium onions, chopped
  • 1 clove garlic, minced
  • 2 (14-1/2 oz) cans stewed tomatoes
  • 2 (4 oz) cans mild green chilies, rinsed and drained, chopped
  • 1 (15-1/2 oz) can pinto beans, rinsed and drained
  • 1 (15-1/2 oz) can whole kernel corn, rinsed and drained
  • 1 dash of salt
  • 1/2 tsp black pepper

Directions:

Brown meat in oil in heavy pot; drain. Add onion and garlic; cook until onion is transparent (about 5 minutes), stirring frequently.

Add stewed tomatoes and green chilies. Bring to a boil; reduce heat; cover and simmer until meat is tender, about 10 minutes. Add beans, corn, salt, and pepper; return to a boil. Reduce heat and simmer for 15 minutes.

Variations:

If desired, serve in individual bowls and top with a dollop of low-fat sour cream, 2 to 3 slices of black olives, a sprig of fresh cilantro, and/or with a side of cornbread.

Serving suggestions are not included in the nutritional analysis and may not be dairy-free, if a dairy-free recipe is required.

Thanks to Courtesy of Certified Angus Beef - www.certifiedangusbeef.com