Tuesday, March 12, 2013

Southwestern Beef and Potato Stew

I found this recipe in a Taste of Home magazine years ago and it's become a family favorite! 

Cold weather comfort food!
Yep...that's what this stew is.
I like to serve it over a couple of mini sweet cornbread muffins!
Tonight...I served it with grilled cheese sandwiches...
made with homemade bread of course!

 Southwestern Beef and Potato Stew
6 servings (but easily doubled)

2 pounds lean ground beef
1 large onion, chopped 
1 cup water, divided 
1 28 oz can diced tomatoes, undrained 
16 oz package frozen corn 
3 medium potatoes, peeled and cubed 
1 cup salsa 
1 teaspoon salt, optional 
1 teaspoon ground cumin 
1/2 teaspoon garlic powder
1/2 teaspoon pepper 
2 tablespoons all-purpose flour

In a Dutch oven or large kettle, cook beef and 
onion over medium heat until meat is no longer pink; drain.
Add 3/4 cup water, vegetables, salsa, salt if desired, 
cumin, garlic powder and pepper. 
Bring to a boil, then reduce heat. 
Cover and simmer for 1-1/2 hours.

 Combine flour and remaining water until smooth; gradually stir into stew.
Bring to a boil; cook and stir for 2 minutes or until thickened.


  1. This looks sooooo good! I'm not a big meat eater but I love warm comfort food! I'll have to try this one.

    1. It's a delicious stew, full of flavor!
      Thank you for stopping by Val! Great to hear from you!


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