Southwestern Beef Stew Recipe


Southwestern Beef Stew Recipe

This Southwestern Beef Stew recipe comes from the National Livestock & Meat Board. They're not exactly cowboys but they should know a little about beef. This is really a tasty dish. It's similar to the Mexican steak picado.


  • 1 1/4 pounds beef tip roast cut into 1" cubes
  • 1 tablespoon vegetable oil
  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons dried oregano 1/2 teaspoon salt
  • 4 medium tomatoes about 4 cups chopped & divided
  • 1/2 cup water
  • 4 ounces whole green chiles
  • 1 tablespoon cornstarch
  • 1/4 cup green onion tops sliced


  • Heat oil in Dutch oven over medium-high heat. Add beef pieces and cook until beef is browned. (Do not crowd the pot. If necessary, do in batches to brown properly); Add the onion and garlic and cook, stirring.
  • Combine oregano, cumin, red pepper flakes and salt; sprinkle over beef.
  • Add 3 cups of the tomatoes and the water, stirring to combine.
  • Reduce heat; cover tightly and simmer, stirring occasionally, about 2 hours or until beef is temder.
  • Drain green chiles; reserving liquid. Cut chiles into 1/2-inch pieces; add to beef mixture.
  • Combine cornstarch and reserved liquid; gradually stir into stew and cook, uncovered, until thickened.
  • Stir in remaining tomatoes; garnish with green onion tops.

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