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    You are in: Home / Recipes / Slow Cooker Southwest Beef Stew Recipe
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    Slow Cooker Southwest Beef Stew

    Slow Cooker Southwest Beef Stew. Photo by Chef #1802546361

    1/2 Photos of Slow Cooker Southwest Beef Stew

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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 10 mins

    10 mins

    9 hrs

    appliance queen's Note:

    This is from Progresso. I just used a regular can of plum tomatoes and put in some dried basil. Good with cheese sprinkled on top or also some sour cream.

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    Units: US | Metric

    • 1 lb stew meat
    • 1 (28 ounce) can progresso whole peeled tomatoes with basil, undrained
    • 1 medium onion, chopped
    • 1 teaspoon chili powder
    • 1 (1 1/4 ounce) envelope taco seasoning mix
    • 1 (15 ounce) can progresso black beans, rinsed and drained
    • 1 (11 ounce) can whole mexicorn whole kernel corn, drained


    1. 1
      Mix beef, tomatoes, onion and chili powder in 3 1/2-to 4-quart slow cooker.
    2. 2
      Cover and cook on low heat setting about 9 hours or until beef is tender.
    3. 3
      Stir in taco seaoning mix with wire whisk.
    4. 4
      Stir in beans and corn.
    5. 5
      Cover and cook on high heat setting 15-30 min or until thickened.
    6. 6
      Oven Directions (ready in 2 hrs.):.
    7. 7
      Heat oven to 350°F Mix beef, tomatoes, onion and chili powder in 4-qt.
    8. 8
      Dutch oven.
    9. 9
      Cover and bake 1 1/2 hours, stirring once.
    10. 10
      Stir in taco seasoning mix with wire whisk.
    11. 11
      Stir in beans and corn.
    12. 12
      Cover and bake 30 minute.

    Ratings & Reviews:

    • on March 03, 2014


      This was excellent! I upped the stew meat to 3 lbs and, preferring a little more zing, switched out the can of plum tomatoes for a can of Rotel Diced Tomatoes with Green Chilies and switched out the medium onion for a large. I added a can of red beans along with the black for a little more variety, plus an extra can of mexicorn whole kernel corn. I, too feel slow cook times are too lengthy, and reduced the cook time to 5 hours and 20 minutes (no browning the meat ahead, either). <br/><br/>My husband loved this dish. Simple and very flavorful.

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    • on September 29, 2009


      This got mixed reviews at my house. I was the only one that liked it. I followed the recipe as written other then I used crushed tomatoes and minced onions instead of a whole onion. This reminded me of taco soup with stew meat instead of ground beef. Also I had 1.5 pounds of stew meat so just used it all. I will freeze the rest and use for future lunches. I also cooked this on the stove top. Next time I would shred the meat, I'm not a fan of huge chunks of meat.

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    • on March 14, 2005


      This was wonderful, although I must admit that I cooked it quite differently than the recipe called for. Since I feel that crockpots often overcook meats, I decided to try for a faster version of this recipe. After sauteing the onions, I browned the beef in a large saucepan, and then just "dumped" all of the ingrediants in. I brought it to a boil, then simmered it for about 45 mins, and it turned out great! The ingrediants make for a wonderful chile-like stew, and it can be cooked a variety of ways, depending upon your needs for the day, which is a big plus! Definitely a keeper!

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    Nutritional Facts for Slow Cooker Southwest Beef Stew

    Serving Size: 1 (244 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 374.9
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 7.2 g
    Cholesterol 60.7 mg
    Sodium 59.2 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 7.3 g
    Sugars 0.9 g
    Protein 24.1 g

    The following items or measurements are not included:

    tomatoes with basil

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