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.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 272 Calories

Ingredients

• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 3 cups chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon chili powder
• 3 tomatoes, chopped
• ½ teaspoon red pepper flakes
• ½ (10 ounce) package frozen corn
• 1 large zucchini, chopped
• 1 teaspoon cumin
• ½ large onion, chopped
• 2 tablespoons cream or milk
• 1 cooked chicken breast, cubed
• 6 ounces cubed beef stew meat
• 1 medium yellow squash, chopped

Recipe Instructions

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.