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!”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
  2. Add meat and shake/toss til all is coated.
  3. In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
  4. Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
  5. Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
  6. Add corn, heat through.
  7. Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
  8. *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.
  9. **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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