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Southwest Garden Stew

average rating is 3 out of 5, based on 150 votes

Indulge in the rich flavors of Southwest Garden Stew, a hearty and satisfying dish that combines tender beef, chicken, and an array of fresh vegetables simmered in aromatic spices. This mouthwatering stew is a delightful fusion of Tex-Mex and garden-fresh ingredients, making it a perfect choice for those craving a comforting and nutritious meal.


Serving Suggestions/Tips:

Serve the Southwest Garden Stew with warm cornbread or crusty bread for a complete meal.

Top the stew with a dollop of sour cream or Greek yogurt for added creaminess.

Garnish with fresh cilantro, sliced avocado, or shredded cheese to enhance the flavors and presentation.



Prep Time


Total Time







Soup Lunch Hard Beef Main meal Moderate Chicken Gluten-free Dairy-free Low-carb High-protein Paleo-friendly Keto-friendly Nut-free Soy-free Grain-free Clean eating Balanced Healthy Flavorful One-pot meal Weeknight dinner Comfort food Homemade Fresh ingredients Nutritious Low-calorie High-fiber Vitamin-rich Protein-packed Delicious Satisfying Easy to make Balanced diet Garden-to-table


  • 6oz cubed beef stew meat, sirloin, tenderloin, or filet only

  • ½ large onion, chopped

  • 3 garlic cloves, minced

  • 1 zucchini, chopped

  • 1 yellow squash, chopped

  • 2 tomatoes, chopped

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 tsp dried oregano

  • 1 tsp Italian seasoning

  • ½ tsp red pepper flakes

  • 1 cooked chicken breast, cubed

  • 2 tbsp almond milk, unsweetened

  • 3 cups organic, salt free chicken broth or homemade vegetable broth


  1. Heat a large pot or Dutch oven over medium-high heat.

  2. Add the cubed beef stew meat to the pot and brown it on all sides. Remove the meat from the pot and set it aside.

  3. In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.

  4. Add the chopped zucchini and yellow squash to the pot. Stir and cook for about 3-4 minutes until the vegetables start to soften.

  5. Add the chopped tomatoes, chili powder, cumin, dried oregano, Italian seasoning, and red pepper flakes to the pot. Stir well to combine the spices with the vegetables.

  6. Return the browned beef stew meat to the pot. Add the cubed cooked chicken breast as well. Mix everything together.

  7. Pour in the almond milk and chicken broth into the pot. Stir well to combine all the ingredients.

  8. Bring the stew to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer for about 30-40 minutes to allow the flavors to meld together and the meat to become tender.

  9. After simmering, taste the stew and adjust the seasoning if necessary.

  10. Serve the Southwest Garden Stew hot in a bowl. You can garnish it with fresh cilantro or shredded cheese if desired.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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