This hearty stew is packed with vibrant vegetables and bold southwestern flavors that will warm you up on any chilly day. It's easy to make and perfect for a cozy weeknight dinner everyone will enjoy.
Prep Time15 min
Cook Time3 hr
Total Time3 hr 15 min
Difficulty
Hard
Cooking Techniques
Use fresh vegetables for the best texture and flavor.
Let the stew simmer gently to allow the spices to meld together.
Taste and adjust seasoning before serving to balance the flavors.
Ingredients
0/15
What Makes This Recipe So Good
This stew is full of vibrant flavors and hearty vegetables that make it both satisfying and nutritious. It’s a great way to enjoy a comforting meal that’s also packed with fiber and vitamins. The blend of spices gives it a warm, smoky taste that feels like a hug in a bowl.
Step 1
Brown the beef in a large pot over medium heat, making sure it’s cooked evenly on all sides. Once the meat is nicely browned, add the chopped onion, garlic, zucchini, squash, and tomatoes. Give everything a good stir and let it cook for about 3 to 5 minutes until the veggies start to soften.
Step 2
Sprinkle in the chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Mix those spices in well so the flavors really come together. Pour in the chicken broth and cream, then cover the pot. Turn the heat down to low and let it simmer gently for around 2 hours—this slow cooking helps all the flavors meld beautifully.
Step 3
After the stew has simmered, stir in the corn. Put the lid back on and bump the heat up just a little to medium-low. Let it cook for another 45 minutes. If the stew gets too thick for your liking, just add a splash of water to loosen it up until it’s just right.
48
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Guide
Serve this stew with warm cornbread or over a bed of fluffy rice for a complete meal. A dollop of sour cream or a sprinkle of fresh cilantro can add a nice touch of creaminess and freshness. It also pairs well with a crisp green salad on the side.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits. You can also freeze portions for up to 3 months—just thaw and reheat gently on the stove or in the microwave.
Frequently Asked Questions
Can I use ground beef instead of cubed beef stew meat?
Yes, ground beef can be used but cook it thoroughly before adding the vegetables.
Is it okay to substitute chicken broth with vegetable broth?
Yes, vegetable broth works well if you prefer a vegetarian option or want a lighter flavor.
How can I make this stew spicier?
Add more red pepper flakes or a diced jalapeño when cooking the vegetables.
Can I prepare this stew in a slow cooker?
Yes, brown the meat and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
What can I use instead of cream or milk?
You can substitute with coconut milk, half-and-half, or a non-dairy milk for creaminess.
How do I store leftovers and how long do they last?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I add other vegetables to this stew?
Absolutely, bell peppers, carrots, or beans would be great additions.
Should I cook the chicken breast before adding it to the stew?
Yes, the chicken should be fully cooked and cubed before mixing it into the stew.
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