Southwest Garden Stew

Southwest Garden Stew

jmrogersfam 0

"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."


3 h 15 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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  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.
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  1. 10 Ratings


I modified this recipe for the slow cooker and it turned out great. I put two 10oz cans of diced tomatoes with green chilies (I omitted the red pepper flakes), onion, garlic, extra chicken broth...

This stew came out fantastic! I did make some minor changes. I used only chicken for meat, used red pepper flakes, paprika, Italian seasoning blend, fresh rosemary, salt, and pepper to season, a...

This was AWESOME! The only change I made was adding Italian meatballs to it. I didn't have enough chicken, and I had some frozen meatballs, so I put the chicken I had plus meatballs in it, and...

Yummy! And I left out the chicken only because I was using it for another meal. Thanks!

This was okay although it didn't look the most appetizing

This was excellent! I cooked the meat in my pressure cooker first and then added the vegetables and simmered them. This is a keeper!