Total Time
Prep 20 mins
Cook 1 hr 40 mins

Very hearty stew, full of flavors from the southwest....corn, tomatoes, picante! Very high vegetable content!

Ingredients Nutrition


  1. Brown the beef stew meat in the oil in a large Dutch oven. Stir in the broth and the next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
  2. Add the tomatoes, carrots, corn, and zucchini; cover and simmer for 25 minutes or until the vegetables are tender.
  3. Combine 1/2 cup water and flour; stir until smooth. Add the flour mixture to the meat mixture; cook over medium heat until thickened, stirring occasionally.
Most Helpful

5 5

This was so yummy! I'm used to having potatoes in my stews and almost bypassed this recipe because of that. I honestly didn't miss them at all. Loved the combination of flavors and added a little bit of yellow squash since I needed to use some up. As with most stews, this got even better the next day. Thanks for sharing this great keeper, breezer. Made for For Your Consideration tag.