Southwest Cheddar Beef Stew Food

KELLY'S SOUTHWESTERN BEEF STEW

Steps:

• 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.

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.

THICK AND HEARTY SOUTHWESTERN BEEF STEW

Steps:

• 1. 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 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.
• 2. Serve with warm crusty french bread for sopping. Enjoy!! :D

SOUTHWEST CHEDDAR BEEF STEW

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Spray a 9X13 pan or casserole dish with non stick cooking spray. Add the left over beef stew, and place in the preheated oven for about 15 minutes, just to bring it up to room temperature.
• 2. These are most of the ingredients that I used in this dish.
• 3. Add the Jiffy mix & eggs to a large bowl.
• 4. Chop & deseed the jalapeno peppers if desired, and then add to bowl, and stir ingredients together to blend.
• 5. Drained the canned corn, and add to bowl then add the olive oil and milk. Stir till all are blended.
• 6. Next add the chive and cumin, and blend again.
• 7. Add in the shredded cheese, and blend.
• 8. Pour into pan on top of beef stew, and spread out evenly over the top as much as possible.
• 9. Bake in preheated 350 degrees F. oven for approximately 1 hour and 15 to 20 minutes, or until top is golden brown and mixture is hot and bubbly. Note can add extra shredded cheese on top if desired, during the last 5 or 10 minutes of baking time.
• 10. Remove from oven, and serve while still hot. Add a nice green salad if desired, and DINNER IS SERVED.