Southwest Garden Stew

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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 272 calories; protein 19.4g; carbohydrates 19.7g; fat 14.1g; cholesterol 59.3mg; sodium 67.3mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.