SOUTHWESTERN STEW POT
Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry. -Linda Russell, Forest Lakes, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. , Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. Serve over rice if desired.
Nutrition Facts : Calories 293 calories, Fat 11g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 525mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
SOUTH BY SOUTHWEST STEW
This southwest style stew is a great on a cold winter day and is a delicious alternative to chili. It can be made in a large slow-cooker or on the stove in a large stockpot. It is very easy to make and serves a crowd. Great for game day!
Provided by Teresa G. @sokygal
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- In a large skillet, brown ground beef, pork and onions; drain well.
- Pour cooked meat into large slow cooker or large stock pot.
- Add all ingredients except beans, stir well to combine.
- Add beans, including the liquid from the cans; stir well.
- For slow cooker, put lid on, cook for 3 hours on high or 6 hours on low setting. For stockpot, bring to boil, reduce heat, cover and simmer, stirring occasionally, For 45 minutes or up to 3 hours.
- Serve garnished with cheddar cheese or queso fresco, thinly sliced jalapenos, sour cream, diced or sliced avacado, sliced green onions and/or corn chips.
- Refrigerate or freeze leftovers.
SOUTH BY SOUTHWEST
The following 4 recipes are meant to be served together as a complete meal, but of course, each can be prepared and served individually. If you plan to make them together as a meal, the Scallion Butter should be prepared first, as it needs to refrigerate. Then move on to the Skillet Corn Bread and Red Bean, Squash and Okra Stew, which can both cook while you are preparing the Garlicky Greens.
Provided by Food Network
Categories side-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 43
Steps:
- Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
- Preheat oven to 400 degrees F.
- Sift cornmeal, flours and baking powder into a large bowl. Mix well.
- In a separate bowl, whisk together the soy milk, oil, salt, and syrup. Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
- Oil an 11-inch round cast iron skillet with the olive oil. Over high heat, heat the oil until it starts to smoke. Pour the batter into the heating skillet. Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean. Let cool before slicing.
- Drain and rinse the beans. Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch. Cover and bring to a boil, then reduce the heat and simmer for 35 minutes. Add 1 teaspoon of salt in the last 5 minutes of cooking. Beans will still be tough. They will complete their cooking in the stew. Reserve both the beans and the cooking juices while completing the preparation of the stew.
- Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes. Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more. Add the okra, spices, remaining salt, and the tomato paste.
- In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency. Stir the tomato mixture into the vegetables. Add the beans, the bean cooking juice, and the water or vegetable stock. Cover and simmer until beans are tender, about 20 minutes. Add the tamari and cilantro. Serve hot.
- Steam the greens about 2 to 3 minutes in a steamer basket. Set aside.
- Heat the oil and garlic in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes. Sprinkle with the tamari and serve hot.
SOUTHWESTERN SOUP
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
SOUTHWEST GARDEN STEW
A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.
Provided by jmrogersfam
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h15m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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 : Calories 271.5 calories, Carbohydrate 19.7 g, Cholesterol 59.3 mg, Fat 14.1 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 67.3 mg, Sugar 6 g
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!
Provided by Wildflour
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 449.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 101, Sodium 1151.8, Carbohydrate 40.6, Fiber 6, Sugar 9.7, Protein 35.9
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