Southwestern Beef Stew Recipe


Preparation Time5 MinCooking Time55 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings6
MethodMain Ingredient
Interest Group


 Beef roast1 1⁄4 Pound, cut into pieces
 Vegetable oil1 Tablespoon
 Onion1⁄2 Cup (8 tbs), coarsely chopped
 Garlic1 Clove (5 gm), minced
 Oregano leaves1 1⁄2 Teaspoon, dried
 Ground cumin1 Teaspoon
 Red pepper1⁄2 Teaspoon
 Tomatoes4 Medium, divided
 Water1⁄2 Cup (8 tbs)
 Green chilies4 Ounce (1 Can)
 Cornstarch1 Tablespoon
 Green onion tops3⁄4 Cup (12 tbs), sliced

Nutrition Facts

Serving size

Calories 230 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 81.1 mg

Sodium 68.6 mg2.9%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1.9 g7.6%

Sugars 4 g

Protein 32 g64.3%

Vitamin A 21.4% Vitamin C 101%

Calcium 3% Iron 5.1%

*Based on a 2000 Calorie diet


1. In a Dutch oven over medium-high heat let the oil heat.
2. Put in beef pieces, onion and garlic; cook and stir until beef is browned.
3. Pour off drippings and combine oregano, cumin, red pepper and salt and sprinkle over beef.
4. Put in 3 cups of the tomatoes and the water, stirring to combine.
5. Lower heat and cover tightly letting it simmer 1 hour and 55 minutes or until beef is tender, stirring occasionally.
6. Drain green chilies and reserve liquid.
7. Cut chilies into 1/2-inch pieces and add to beef mixture.
8. Combine cornstarch and reserved liquid and gradually stir into stew and cook, uncovered, until thickened.
9. Stir in remaining tomatoes and garnish with green onion tops.