Best Kellys Southwestern Beef Stew Recipes

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KELLY'S SOUTHWESTERN BEEF STEW



Kelly's Southwestern Beef Stew image

Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!

Provided by Wildflour

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 1/2-3 lbs chuck roast (trim fat as necessary) or 2 1/2-3 lbs arm roast, cubed (trim fat as necessary)
2 tablespoons flour
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons salt
4 tablespoons Butter Flavor Crisco
2 onions, diced large
1 (28 ounce) can stewed tomatoes, with juice
1 tablespoon chili powder
1 large bay leaf
1 (10 3/4 ounce) can beef broth
1/2 teaspoon dried red pepper flakes, can sub 1/4 tsp. cayenne powder
1 tablespoon butter
1 teaspoon sugar (optional, but we like it in there) (optional)
4 carrots, peeled and sliced thick
4 -5 medium red potatoes, unpeeled, cut lg. bite-sized
1 (11 ounce) can corn, drained
1 -2 tablespoon cornstarch (optional)
1 -2 tablespoon cold water (optional)

Steps:

  • In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
  • Add meat and shake/toss til all is coated.
  • In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
  • Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
  • Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
  • Add corn, heat through.
  • Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
  • *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
  • **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.

Nutrition Facts : Calories 449.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 101, Sodium 1151.8, Carbohydrate 40.6, Fiber 6, Sugar 9.7, Protein 35.9

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

SLOW COOKER SOUTHWEST BEEF STEW



Slow Cooker Southwest Beef Stew image

This is from Progresso. I just used a regular can of plum tomatoes and put in some dried basil. Good with cheese sprinkled on top or also some sour cream.

Provided by appliance queen

Categories     Stew

Time 9h10m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb stew meat
1 (28 ounce) can progresso whole peeled tomatoes with basil, undrained
1 medium onion, chopped
1 teaspoon chili powder
1 (1 1/4 ounce) envelope taco seasoning mix
1 (15 ounce) can progresso black beans, rinsed and drained
1 (11 ounce) can whole mexicorn whole kernel corn, drained

Steps:

  • Mix beef, tomatoes, onion and chili powder in 3 1/2-to 4-quart slow cooker.
  • Cover and cook on low heat setting about 9 hours or until beef is tender.
  • Stir in taco seaoning mix with wire whisk.
  • Stir in beans and corn.
  • Cover and cook on high heat setting 15-30 min or until thickened.
  • Oven Directions (ready in 2 hrs.):.
  • Heat oven to 350°F Mix beef, tomatoes, onion and chili powder in 4-qt.
  • Dutch oven.
  • Cover and bake 1 1/2 hours, stirring once.
  • Stir in taco seasoning mix with wire whisk.
  • Stir in beans and corn.
  • Cover and bake 30 minute.

Nutrition Facts : Calories 375, Fat 18.4, SaturatedFat 7.3, Cholesterol 60.8, Sodium 59.2, Carbohydrate 30.1, Fiber 7.3, Sugar 1, Protein 24.1

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

THICK AND HEARTY SOUTHWESTERN BEEF STEW



Thick and Hearty Southwestern Beef Stew image

Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was published in Taste of Home magazine! I'm a midwestern meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". (Actually really...

Provided by Kelly Williams

Categories     Beef Soups

Time 1h20m

Number Of Ingredients 20

2 1/2-3 lb chuck, arm or blade roast, trim all fat, cut into large bite-sized pieces (i usually use chuck, though i've also used these other cuts and they work just fine, too)
2 Tbsp flour
1 Tbsp paprika
1 tsp chili powder
1 tsp garlic powder
2 tsp salt
4 Tbsp butter flavored crisco
2 onions, diced large
28 oz can stewed tomatoes with the juice, i use del monte original
1 Tbsp chili powder
1 large bay leaf, or 2 smaller ones
10 3/4 oz can beef broth
1/4 tsp cayenne powder, can add more but be careful! start with this amount ;)
1 Tbsp butter
1 tsp sugar
4 carrots peeled and sliced thickly, or about 16-20 baby carrots cut into thirds or fourths if larger
4-5 medium-sized red or yukon gold potatoes unpeeled and diced large bite-sized
11 oz can corn, drained, i ususally use white shoepeg (del monte is best)
1-2 Tbsp cornstarch, *optional to thicken to preference
1-2 Tbsp cold water, *optional to thicken to preference

Steps:

  • 1. In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt. Add meat and shake/toss til all is coated. In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco. Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender. Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender. Add corn, heat through. Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;). *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired. **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 TbL. each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added. Some like it thin, though. So just make to your own preference.
  • 2. Serve with warm crusty french bread for sopping. Enjoy!! :D

KELLY'S BEEF STEW



Kelly's Beef Stew image

Don't be put off by the ingredient list. This really is an easy dish (particularly for those with crockpots) which you can freely substitute on with whatever you have on hand. (Made all the more tasty if you add 1/2 cup of Bisto gravy granuals along with the Oxo.)

Provided by Kellogs

Categories     Stew

Time 3h15m

Yield 4-6 people, 6 serving(s)

Number Of Ingredients 20

1 1/2 lbs stewing beef (add more if you prefer)
1 tablespoon vegetable oil
3 large cubed potatoes
3 oxo beef bouillon cubes
1 (1 1/4 ounce) packet Lipton Onion Soup Mix
1 (8 ounce) can green beans
1 teaspoon Worcestershire sauce
1/2 teaspoon lime juice
1 cup flour
3 tablespoons tomato puree
2 tablespoons salt
1 tablespoon pepper
1 large Spanish onion, thinly sliced
1 bunch spring onion, chopped
2 stalks celery, thinly sliced
2 large carrots, peeled and sliced
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon oregano
1/8 teaspoon rosemary

Steps:

  • Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake).
  • Heat oil in large pan, add meat and a handful of the onions.
  • Whilst meat is browning, add lime juice and stir.
  • When brown all over (about ten mins) add enough water to cover and stir.
  • Bring to boil.
  • Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix.
  • Cover and simmer for 1 hr and 30 minutes.
  • Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes.
  • Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed.
  • If not to desired thickness add more flour.
  • Once thickened, return to heat and add green beans.
  • Heat through and serve (good with biscuits!).

Nutrition Facts : Calories 585.5, Fat 25.1, SaturatedFat 9.4, Cholesterol 76.5, Sodium 3226.4, Carbohydrate 61.7, Fiber 8, Sugar 6.4, Protein 28.8

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