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Southwestern Beef Stew

Southwestern Beef Stew

This zippy stew experienced with picante sauce is fantastic on cold winter nights. The preparation is so simple … it’s ready in minutes after a busy day at work.– Regina Stock of Topeka, Kansas.


  • 2 pounds beef stew meat
  • 1 container (16 ounces) picante sauce
  • 2 medium potatoes, peeled and cubed
  • 4 medium carrots, sliced
  • 1 big onion, sliced
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon cornstarch
  • 1/4 cup cold water


  • In a large nonstick frying pan covered with cooking spray, brown beef on all sides; drain. Transfer to a 3-qt. sluggish cooker. Stir in the picante sauce, potatoes, carrots, onion, chili powder, salt and cumin.
  • Cover and cook on low for 8-9 hours or till meat and vegetables hurt.
  • In a little bowl, integrate cornstarch and water until smooth; stir into stew. Cover and prepare on high for 15 minutes or till thickened.
Nutrition Realities

1 cup: 266 calories, 9g fat (3g saturated fat), 81 mg cholesterol, 436 mg salt, 18 g carbohydrate (6g sugars, 2g fiber), 26 g protein. Diabetic Exchanges: 3 lean meat, 2 veggie, 1/2 starch.

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