Southwest Beef Stew Food

SOUTHWESTERN BEEF STEW

Steps:

• In a large nonstick skillet coated with cooking spray, brown beef on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the picante sauce, potatoes, carrots, onion, chili powder, salt and cumin. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , In a small bowl, combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened.

SOUTHWEST BEEF STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

SOUTHWEST STEW

Steps:

• In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

SLOW COOKER SOUTHWEST BEEF STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through., Stir in rice; heat through. Sprinkle each serving with cheese.

CROCK POT SOUTHWESTERN BEEF STEW

Steps:

• Place beef cubes, picante sauce, potatoes, carrots, onion, chili powder, salt and cumin in crockpot.
• Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
• In a small bowl, combine cornstarch and water until smooth and stir into stew.
• Cover and cook on high for 15 minutes or until gravy is thickened.

SOUTHWESTERN BEEF STEW

Steps:

• Cut the beef into one-and-a-half-inch cubes and set aside.
• Heat about two tablespoons of olive oil in a cast-iron Dutch oven or heavy kettle and saute the onions and garlic until they are soft, about five minutes. Using a slotted spoon, transfer them to a large bowl and set aside.
• Add a bit more oil to the kettle and heat again. Dredge the beef cubes in the seasoned flour, shaking off the excess, and add them to the pan in batches, turning to brown on all sides. Remove each batch with a slotted spoon and add to the onion-garlic mixture. Use additional oil as needed to brown the remaining meat.
• When all the beef is browned, raise the heat and add the beer, scraping the bottom of the pan with a wooden spoon to loosen the dark crust. Cook until the beer is reduced by half. Reduce the heat to low and add the beef stock, cuminseeds and oregano. Return the beef and onion mixture to the pot and cover partly. Simmer for one hour.
• Add the chilies and sun-dried tomatoes and simmer for a half hour. Add the zucchini, chickpeas and olives and simmer until the zucchini is tender, about 15 to 20 minutes. The beef should be very tender; if not, simmer a little longer. Season with additional salt, if needed, and lots of black pepper.

SLOW COOKER SOUTHWEST BEEF STEW

Steps:

• Mix beef, tomatoes, onion and chili powder in 3 1/2-to 4-quart slow cooker.
• Cover and cook on low heat setting about 9 hours or until beef is tender.
• Stir in taco seaoning mix with wire whisk.
• Stir in beans and corn.
• Cover and cook on high heat setting 15-30 min or until thickened.
• Oven Directions (ready in 2 hrs.):.
• Heat oven to 350°F Mix beef, tomatoes, onion and chili powder in 4-qt.
• Dutch oven.
• Cover and bake 1 1/2 hours, stirring once.
• Stir in taco seasoning mix with wire whisk.
• Stir in beans and corn.
• Cover and bake 30 minute.

SOUTHWESTERN BEEF STEW

Steps:

• In a 5 quart Dutch oven, heat oil until hot. Add beef and onions and cook over medium-high hea, stirring often, until beef is borwned on all sides, 8 to 10 minutes.
• Stir in all remaining ingredients; mix well. Heat to boiling, reduce heat, cover and simmer 2 hours. Remove cover and simmer 1/2 hour longer, until meat is tender and pan juices arerecuced slightly.