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Southwestern Beef Stew

This zippy stew seasoned with picante sauce is great on cold winter evenings. The preparation is so easy…it’s ready in minutes after a busy day at work.—Regina Stock of Topeka, Kansas
  • Total Time
    Prep: 30 min. Cook: 8-1/4 hours
  • Makes
    7 servings

Ingredients

  • 2 pounds beef stew meat
  • 1 jar (16 ounces) picante sauce
  • 2 medium potatoes, peeled and cubed
  • 4 medium carrots, sliced
  • 1 large onion, chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

Directions

  • 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.
Nutrition Facts
1 cup: 266 calories, 9g fat (3g saturated fat), 81mg cholesterol, 436mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
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