Southwest Garden Stew
Description
A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies.
Ingredients
•
6 ounces cubed beef stew meat
•
1/2 large onion, chopped
•
3 cloves garlic, minced
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1 large zucchini, chopped
•
1 medium yellow squash, chopped
•
3 tomatoes, chopped
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1 teaspoon chili powder
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1 teaspoon cumin
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1 teaspoon dried oregano
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1 teaspoon Italian seasoning
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1/2 teaspoon red pepper flakes
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1 cooked chicken breast, cubed
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3 cups chicken broth
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2 tablespoons cream or milk
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1/2 (10 ounce) package frozen corn
Directions
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.