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Southwestern Beef Stew

"'This hearty stew is oh-so-tasty, with a good variety of vegetables and spicy seasoning blend,' writes Betty Jean Howard of Prineville, Oregon. 'My husband and I enjoy if often. It's the perfect way to warm up a cool evening. Sometimes, I add a can of chopped green chilies for a little more heat.'"
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Ingredients

1 h 55 m servings
Original recipe yields 6 servings

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Directions

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  1. In a Dutch oven coated with nonstick cooking spray, brown meat on all sides over medium-high heat. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer or until meat is tender.
  2. Combine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
  • Nutritional Analysis: One serving (1 cup) equals 222 calories, 6 g fat (2 g saturated fat), 72 mg cholesterol, 600 mg sodium, 16 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

I added a huge diced zucchini and a 1/2 cup of diced celery with the first vegetable addition, then a can of rinsed canned black beans along with the tomatoes. I used 3 jalapenos instead of 1, s...

Most helpful critical review

Too spicy.

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I added a huge diced zucchini and a 1/2 cup of diced celery with the first vegetable addition, then a can of rinsed canned black beans along with the tomatoes. I used 3 jalapenos instead of 1, s...

I loved this. I followed the recipe exactly with excellent results. I did use parsley as I had it on hand. Thanks for a great recipe!

This was a hit with my husband we love spicy so I used Habanero peppers instead of Jalapeno WOW what a kick.. Thanks for sharing... I will be making it a lot this winter...

Enjoyed this recipe. Used low sodium, low fat broth and threw in a zucchini that was in fridge. Used a dollop of sour cream at the table to enhance flavor.

I love this recipe; it's great every time! It does have a kick, which I love, but I use a small jalapeño and usually double everything else (so it's not too spicy for the kids). I have also ad...