Southwestern Beef Stew

Southwestern Beef Stew

Southwestern Beef Stew

Prep Time 20 minutes

Cook Time 1 hour 20 minutes


Makes 6 servings


1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 pound beef for stew, trimmed and cut into 1-inch cubes
2 teaspoons canola oil
1 large onion, cut into chunks
2 teaspoons fresh or bottled minced garlic
1 can (about 14 ounces) reduced-sodium beef broth
1/2 cup salsa or picante sauce
12 ounces red potatoes, cut into 1-inch chunks
1 cup (4 ounces) baby carrots
2 green or yellow bell peppers (or 1 of each), cut into 1-inch chunks
1/4 cup chopped fresh cilantro


  1. Place flour and seasonings in large resealable food storage bag. Add beef; shake to coat. Heat oil in large deep nonstick skillet or Dutch oven over medium heat until hot. Remove beef from bag, reserving remaining flour mixture. Add beef to skillet; brown on all sides, about 5 minutes. Remove and set aside.
  2. Add onion and garlic to same skillet. Cook 5 minutes over medium heat, stirring occasionally. Sprinkle reserved flour mixture over onion mixture; cook and stir 1 minute. Add beef broth and salsa; bring to a boil. Return beef and any accumulated juices to skillet. Reduce heat; cover and simmer over low heat 40 minutes.
  3. Stir in potatoes, carrots and bell peppers. Cover; simmer 35 to 40 minutes or until beef and vegetables are tender. Sprinkle with cilantro.


Substitute 1 tablespoon Mexican seasoning for mixture of salt, chili powder and cumin, if desired.

Serving Suggestion

Cornbread is the perfect accompaniment to this flavorful stew.

Nutritional Information

Serving Size: 1-1/4 cups stew
Calories 225
Calories from Fat 22 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 47 mg
Carbohydrate 20 g
Fiber 3 g
Protein 24 g
Sodium 622 mg

Dietary Exchange

Starch 1
Vegetable 1
Meat 2

Check out more recipes for Southwestern