Southwest Garden Stew

Southwest Garden Stew

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Recipe by  jmrogersfam

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (6)

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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 and a can of black beans with all the spices and meat into the slow cooker on low for six hours. I added in the zucchini and summer squash, removed the chicken breasts and shred them on a plate with two forks, stirred them back in and cooked it for another two hours. Came out delightfully moist and flavorful. No need to thicken it up at all. Wonderful and lo-carb friendly. I will be making this again. Thanks!



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, and I only had grape tomatoes on hand so I cut those in half. The cooking time allows all the flavors to blend nicely.



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 it was really good. My husband loved it and even my 4 little ones loved it. This is definitely a family favorite that we're going to be eating again and again.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Hearty Harvest and Ham Stew


next recipe:

Tarragon Beef Stew with Vermouth