Southwestern Vegetable Stew Recipes

SOUTHWEST STEW

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Southwest Stew image

Steps:

In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Nutrition Facts :

Ingredients

2 pounds ground beef
1-1/2 cups diced onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup picante sauce, mild, medium or hot
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

SOUTHWESTERN CHICKEN & LIMA BEAN STEW

I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. -Pam Corder, Monroe, Louisiana

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 14

Southwestern Chicken & Lima Bean Stew image

Steps:

Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 614mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges

Ingredients

4 bone-in chicken thighs (1-1/2 pounds), skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro or parsley

SOUTHWESTERN STEW

Slow-cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it's become our traditional Super Bowl Sunday meal.

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 12

Southwestern Stew image

Steps:

In a large skillet over medium-high heat, brown pork in oil. Add onion; cook and stir until tender. , Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on low for 6-7 hours or until meat is tender.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 622mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.

Ingredients

1-1/2 pounds boneless pork, cut into 1/2-inch cubes
2 tablespoons canola oil
1 medium onion, chopped
1 can (15-1/2 ounces) yellow hominy, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

SOUTHWEST VEGETABLE STEW

Looking for a vegetable stew? Then check out this slow cooked stew recipe - perfect if you love Southwest cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h30m

Yield 10

Number Of Ingredients 14

Southwest Vegetable Stew image

Steps:

Mix all ingredients except cilantro in 6-quart slow cooker.
Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.

Nutrition Facts : Calories 210, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg

Ingredients

3 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
8 small unpeeled red potatoes, cut into 1-inch pieces (4 cups)
4 medium carrots, cut into 1/2-inch pieces (3 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1 medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
1 medium onion, cut into 1/2-inch wedges (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1/4 cup tomato paste
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro

BEEF STEW WITH ROOT VEGETABLES

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 18

Beef Stew with Root Vegetables image

Steps:

Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
To finish, add the parsley and stir through the stew.

Ingredients

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

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.

Provided by jmrogersfam

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 3h15m

Yield 4

Number Of Ingredients 15

Southwest Garden Stew image

Steps:

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.

Nutrition Facts : 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, Sodium 67.3 mg, Sugar 6 g

Ingredients

6 ounces cubed beef stew meat
½ 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
½ teaspoon red pepper flakes
1 cooked chicken breast, cubed
3 cups chicken broth
2 tablespoons cream or milk
½ (10 ounce) package frozen corn

SOUTHWESTERN VEGETABLE STEW

Not sure how southwestern authentic this recipe really is, since its one of my mothers and she was raised in WI and lived her adult life in MN. :) But it is tasty. I have added stew meat on several occasions and browned ground beef a time or two and that is delicious also. I have made it without the olives and mushrooms and it was just as tasty. I have even added some drained mexican corn to it for some more color. So as you can see, you can change it up quite a bit! Have fun and hope you enjoy!

Provided by Dissie

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

Southwestern Vegetable Stew image

Steps:

In a dutch oven saute celery, bell pepper, carrots, and onion in olive oil till tender. Add remaining ingredients and simmer on medium high until liquid has reduced some and stew thickens up. Serve immediately.

Nutrition Facts : Calories 104.1, Fat 3.9, SaturatedFat 0.6, Sodium 616.8, Carbohydrate 16.5, Fiber 4.8, Sugar 7.5, Protein 4.5

Ingredients

1 tablespoon olive oil
2 celery ribs, chopped
1 bell pepper, chopped
2 carrots, chopped
1 onion, chopped
12 ounces salsa (chunky style)
4 ounces picante sauce
1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 zucchini, cut up into cubes
12 mushrooms, sliced
12 kalamata olives, drained and sliced
1 garlic clove, minced
1/2 teaspoon course ground pepper
1 cup vegetable broth

SOUTHWEST BEEF STEW

Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. -Janet Brannan of Sidney, Montana

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Southwest Beef Stew image

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

Ingredients

2 pounds lean ground beef (90% lean)
1-1/2 cups chopped onions
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
3/4 cup water
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

VEGETABLE STEW

Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield about 8-10 servings (3-1/2 quarts).

Number Of Ingredients 17

Vegetable Stew image

Steps:

In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

Ingredients

1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium potatoes, peeled and cubed
1 medium leek, sliced
6 cups beef broth
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped cabbage
2 to 3 cups cauliflower florets
3 carrots, sliced
1 celery rib, sliced
1 package (9 ounces) frozen cut green beans, thawed
Minced fresh parsley
Cornstarch and water, optional

SOUTHWESTERN STEW POT

Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry. -Linda Russell, Forest Lakes, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 17

Southwestern Stew Pot image

Steps:

In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. , Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. Serve over rice if desired.

Nutrition Facts : Calories 293 calories, Fat 11g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 525mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 cups water
1-1/2 cups chopped onion
1 cup salsa
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 teaspoon salt
3 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
1 can (4 ounces) chopped green chilies
Hot pepper sauce, optional
Hot cooked rice, optional

SPICY SOUTHWESTERN VEGETABLE SOUP

This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.

Provided by bmarie

Categories Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Spicy Southwestern Vegetable Soup image

Steps:

Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15

Ingredients

1 medium onion, diced
1 bell pepper, diced
2 tablespoons oil
1 (30 ounce) box vegetable broth
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
salt and pepper
2 tablespoons cumin
1 tablespoon chili powder
hot sauce (I use Cholula and find it gives it an excellent flavor)
cheese (optional)
tortilla chips (to garnish) (optional)

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