Southwestern Stew Recipe

Name: Southwestern Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 to 3 lb.) beef cross rib roast, well trimmed; 3 Tbsp. cooking oil; 3 c. water; 1/2 tsp. liquid smoke; 1 3/4 c. salsa (mild or medium); 1 (15 1/4 oz.) can whole kernel corn; 1 (15 1/2 oz.) can kidney beans; 1 c. chopped onion; 2 medium potatoes, diced (optional); 2 whole jalapeno peppers, diced, seeds removed

Servings: persons

1 (2 to 3 lb.) beef cross rib roast, well trimmed
3 Tbsp. cooking oil
3 c. water
1/2 tsp. liquid smoke
1 3/4 c. salsa (mild or medium)
1 (15 1/4 oz.) can whole kernel corn
1 (15 1/2 oz.) can kidney beans
1 c. chopped onion
2 medium potatoes, diced (optional)
2 whole jalapeno peppers, diced, seeds removed

1
Brown beef in oil over medium heat in Dutch oven.
2
Combine liquid smoke and 3 cups of water.
3
Pour over meat. Simmer over low heat for two hours, occasionally basting with juices until fork-tender.
4
Remove meat.
5
Reserve liquid in Dutch oven.
6
Add potatoes and onion to liquid in Dutch oven.
7
Bring to a boil and simmer for 10 minutes.
8
Add corn, kidney beans and jalapeno peppers.
9
Simmer for 10 minutes.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2 to 3 lb.) beef cross rib roast, well trimmed, 3 Tbsp. cooking oil, 3 c. water, 1/2 tsp. liquid smoke, and more.

Yes, Southwestern Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Stew

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