SOUTHWESTERN STEW POT

Southwestern Stew Pot image

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

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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

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