Stew with Southwest Garden Vegetables

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Stew with Southwest Garden Vegetables

Southwest Garden Stew

Published on March 10, 2020

Total Time:

3 hrs 15 mins

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  • 6 ounces cubed beef stew meat

  • ½ large onion, chopped

  • 3 cloves garlic, minced

  • 1 large zucchini, chopped

  • 1 medium yellow squash, chopped

  • 3 tomatoes, chopped

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon Italian seasoning

  • ½ teaspoon red pepper flakes

  • 1 cooked chicken breast, cubed

  • 3 cups chicken broth

  • 2 tablespoons cream or milk

  • ½ (10 ounce) package frozen corn

  1. Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.

  2. Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.

  3. Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.

Nutrition Facts (per serving)

272Calories14g Fat20g Carbs19g Protein
Nutrition FactsServings Per Recipe4Calories272% Daily Value *Total Fat14g18%Saturated Fat6g29%Cholesterol59mg20%Sodium67mg3%Total Carbohydrate20g7%Dietary Fiber5g17%Total Sugars6gProtein19gVitamin C35mg176%Calcium72mg6%Iron3mg16%Potassium868mg18%

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