Beef stew meat slow-simmered with potatoes, corn, peas, green beans, and diced tomatoes with green chilies. A hearty bowl with a Southwestern kick — perfect for cold evenings.
Ingredients
- 2 lbs beef stew meat
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp Worcestershire sauce
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can tomato sauce
- 3 cups chicken stock or water
- 2 cups diced potatoes
- 1 cup corn kernels
- 1 cup peas
- 1 cup chopped green beans
- 2 Tbsp chopped fresh parsley
Instructions
Heat olive oil in a large Dutch oven over medium heat. Season stew meat with salt and pepper.
Brown beef on all sides. Add diced onion and sauté until softened.
Stir in garlic, onion powder, and garlic powder. Pour in Worcestershire sauce, diced tomatoes, tomato sauce, and chicken stock.
Bring to a boil, then reduce heat to low. Cover and simmer for 60 to 75 minutes until beef is tender.
Add potatoes, corn, peas, and green beans. Continue simmering 20 to 25 minutes until vegetables are tender.
Stir in fresh parsley. Taste and adjust seasoning as needed.
Serve warm and enjoy.