Southwest Garden Stew

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.

Southwest Garden Stew Ingredients

• 6 ounces cubed beef stew meat

• 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

• teaspoon red pepper flakes

• 1 cooked chicken breast, cubed

• 3 cups chicken broth

• 2 tablespoons cream or milk

• (10 ounce) package frozen corn

How to Make Southwest Garden Stew

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.

Southwest Garden Stew Nutritions

• Calories: 271.5 calories

• Carbohydrate: 19.7 g

• Cholesterol: 59.3 mg

• Fat: 14.1 g

• Fiber: 4.8 g

• Protein: 19.4 g

• SaturatedFat: 5.8 g

• ServingSize:

• Sodium: 67.3 mg

• Sugar: 6 g

• TransFat:

• UnsaturatedFat:

Southwest Garden Stew Reviews

• 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

• 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.

• This was AWESOME The only change I made was adding Italian meatballs to it. I didnt have enough chicken, and I had some frozen meatballs, so I put the chicken I had plus meatballs in it, and it was really good. My husband loved it and even my 4 little ones loved it. This is definitely a family favorite that were going to be eating again and again.

• Only difference I did was add - extra spicy Italian spice- awesome we love it

• This recipe was great. I substituted Italian sausage for the chicken but did everything else as written. Everyone loved it even my son who does not like squash and zucchini.

• This was excellent I cooked the meat in my pressure cooker first and then added the vegetables and simmered them. This is a keeper

• Hahahahaha, made it as a soup instead of stew and the flavors were beautiful, this is the soup for the day at my club

• This was okay although it didnt look the most appetizing

• I was looking for something to help me use up the tomatoes, squash and zucchini from the garden and boy this fit the bill. I admit I took license with the recipe but I thought the flavor was good and it allowed me to use up the stuff in the fridge. I used a combo of ground beef/ribeye steak and canned () chicken. Plus I added extra veggies since I had so many. I added a bit more cumin and chili powder but only because I added extra veggies. I will definitely make this again. Very good vegetable stew.

• Yummy And I left out the chicken only because I was using it for another meal. Thanks