thick and hearty southwestern beef stew
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)
prep time
20 Min
cook time
1 Hr
method
---
yield
8 serving(s)
Ingredients
- 2 1/2-3 pounds 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 tablespoons flour
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 4 tablespoons butter flavored crisco
- 2 - onions, diced large
- 28 ounces can stewed tomatoes with the juice, i use del monte original
- 1 tablespoon chili powder
- 1 - large bay leaf, or 2 smaller ones
- 10 3/4 ounces can beef broth
- 1/4 teaspoon cayenne powder, can add more but be careful! start with this amount ;)
- 1 tablespoon butter
- 1 teaspoon 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 ounces can corn, drained, i ususally use white shoepeg (del monte is best)
- 1-2 tablespoon cornstarch, *optional to thicken to preference
- 1-2 tablespoon cold water, *optional to thicken to preference
How To Make thick and hearty southwestern beef stew
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Step 1In 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.
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Step 2Serve with warm crusty french bread for sopping. Enjoy!! :D
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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