Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Los Rios Stew Recipe
    Lost? Site Map

    Los Rios Stew

    Los Rios Stew. Photo by slickchick

    1/1 Photo of Los Rios Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    ratherbeswimmin''s Note:

    They serve this at a little cantina near where I live. Doesn't look so good, but the taste is fabulous.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a Dutch oven, heat oil; saute beef until browned on all sides.
    2. 2
      Add remaining ingredients except for cheese.
    3. 3
      Bring to a boil; lower heat and simmer for 1 1/2 hours or until meat it tender.
    4. 4
      Ladle stew into individual serving bowls; top with cheese.
    5. 5
      I usually serve this with corn bread.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on December 03, 2003


      Very tasty! I reduced the amount of meat to 1 1/2 lbs and only added one can of beans since one member of my family is phobic about the results of eating them! The only Rotel tomatoes I can get around here are the very mild ones so I added a bit of Chipolte chili powder along with the 2 tsps. of cumin. I though the shredded Monterey Jack added a lot of flavor too. I served it with some really good white corn tortilla chips. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2013


      Mmmm....Quick and delicious stew. I brought it to a simmer on the stove and then transferred it to the crock pot and cooked it on low for about 5 hours. I only used a 1/2 teaspoon of cumin, DH isn't a fan and added a teaspoon of dried oregano. Looking forward to the leftovers. Thanks for posting the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2003


      Oh my goodness. This stew was a stupendous success with my family/friends. We had several people over to watch football last Saturday. Everyone complimented on how good it was. I used the hot/spicy Rotel tomatoes and only 1 teaspoon ground cumin. For me, I could have added the other teaspoon, but my husband is kind of wimpy when it comes to spices so I compromised. The cheese on top was perfect. I served this stew with tortilla chips and we were set. A great Tex-Mex hearty meal.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Los Rios Stew

    Serving Size: 1 (420 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 660.5
    Calories from Fat 284
    Total Fat 31.6 g
    Saturated Fat 11.2 g
    Cholesterol 99.7 mg
    Sodium 542.9 mg
    Total Carbohydrate 50.3 g
    Dietary Fiber 14.1 g
    Sugars 6.6 g
    Protein 44.8 g

    Ideas from


    Over 475,000 Recipes Network of Sites