Community Pick
Kelly's 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 recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!"
photo by limeandspoontt
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 2 1⁄2 - 3 lbs chuck roast (trim fat as necessary) or 2 1/2-3 lbs arm roast, cubed (trim fat as necessary)
- 2 tablespoons flour
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 4 tablespoons Butter Flavor Crisco
- 2 onions, diced large
- 1 (28 ounce) can stewed tomatoes, with juice
- 1 tablespoon chili powder
- 1 large bay leaf
- 1 (10 3/4 ounce) can beef broth
- 1⁄2 teaspoon dried red pepper flakes, can sub 1/4 tsp. cayenne powder
- 1 tablespoon butter
- 1 teaspoon sugar (optional, but we like it in there) (optional)
- 4 carrots, peeled and sliced thick
- 4 -5 medium red potatoes, unpeeled, cut lg. bite-sized
- 1 (11 ounce) can corn, drained
- 1 -2 tablespoon cornstarch (optional)
- 1 -2 tablespoon cold water (optional)
directions
- 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 tbsp 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.
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Reviews
-
FANTASTIC! I must admit that I "cheated" a little and just threw everything in a crockpot and turned in on low for 8 hours (did not cook meat first). I also added 2 tbls of cornstarch the last hour to thicken it. -
I have made this stew twice. 1st time I floured and browned the meat, then put it and everything else in the crock pot. 2nd time I just put it all in the crock. I cooked them both on high x1.5hrs and low x5-7hrs and it was EXCELLENT each time. I added the corn starch about an hour before serving each time. I omitted the salt and sugar. I added a can of green chiles, cumin, cayenne pepper, and Mexican oregano. I used low sodium beef broth and 2 cans Trader Joe's fire roasted tomatoes chopped in the blender first. I didn't have onions on hand so both times I subbed 2 Tbsp. onion powder. <br/>We LOVE this recipe! It has so much more flavor than my old stew recipe. This is our new "go to" for stew! Thank you Wildfour! :-) -
Love this recipe and all the flavors! I have made several times now and usually make this in the crock pot. I love to add fresh corn, green beans, tomatoes, onions and potatoes from my garden. This is a great way to use them. Perfect Fall comfort food! Thanks for sharing!
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My Gf and I just tried this recipe. It is scrumpdillyicious! Love it! It is just spicy enough to be interesting and just a little sweet. I'm definitely keeping this one in my files for later! -
Amazing! The most flavorful stew I have ever made. It was just delish and we were fighting over the leftover. Will definitely make again . . . and again . . . and again.
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Tweaks
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I made this recipe as shown with minor changes (butter and olive oil instead of crisco). This stew had a nice hint of spice (used 1/4 tsp red pepper flakes and 1/8 tsp cayenne powder). The only future change: simmer the meat longer to make the meat very tender. Otherwise, this is great comfort food. Thanks! -
I love this recipe, I used chicken and chicken broth instead of beef and it was delicious!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
