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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."
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
3 Hours
Ready In:
3 Hours 15 Minutes
Servings:
4

INGREDIENTS:

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

DIRECTIONS:

  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.