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

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.

lazyme February 05, 2015

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