Thick and Hearty Southwestern Beef Stew

1
Kelly Williams

By
@WildfloursCottageKitchen

Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was published in Taste of Home magazine! I'm a midwestern meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". (Actually really pretty bland! Ugh.)But, even people that say they don't care for spicy foods really like it! Hope you try it! Enjoy!

(Photo by me)

Rating:

★★★★★ 3 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
1 Hr

Ingredients

  • 2 1/2-3 lb
    chuck, arm or blade roast, trim all fat, cut into large bite-sized pieces (i usually use chuck, though i've also used these other cuts and they work just fine, too)
  • 2 Tbsp
    flour
  • 1 Tbsp
    paprika
  • 1 tsp
    chili powder
  • 1 tsp
    garlic powder
  • 2 tsp
    salt
  • 4 Tbsp
    butter flavored crisco
  • 2
    onions, diced large
  • 28 oz
    can stewed tomatoes with the juice, i use del monte original
  • 1 Tbsp
    chili powder
  • 1
    large bay leaf, or 2 smaller ones
  • 10 3/4 oz
    can beef broth
  • 1/4 tsp
    cayenne powder, can add more but be careful! start with this amount ;)
  • 1 Tbsp
    butter
  • 1 tsp
    sugar
  • 4
    carrots peeled and sliced thickly, or about 16-20 baby carrots cut into thirds or fourths if larger
  • 4-5
    medium-sized red or yukon gold potatoes unpeeled and diced large bite-sized
  • 11 oz
    can corn, drained, i ususally use white shoepeg (del monte is best)
  • 1-2 Tbsp
    cornstarch, *optional to thicken to preference
  • 1-2 Tbsp
    cold water, *optional to thicken to preference

How to Make Thick and Hearty Southwestern Beef Stew

Step-by-Step

  1. In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt. Add meat and shake/toss til all is coated.
    In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco. Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender. Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender. Add corn, heat through. Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;). *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired. **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 TbL. each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.
    Some like it thin, though. So just make to your own preference.
  2. Serve with warm crusty french bread for sopping.
    Enjoy!! :D

Printable Recipe Card

About Thick and Hearty Southwestern Beef Stew

Course/Dish: Beef Beef Soups
Hashtags: #Stews #southwestern




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