Southwest Garden Stew

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98% would recommend
3.0
150 recipe ratings
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Soup Lunch Hard Beef Between 200 and 350 Main meal Moderate Chicken Gluten-free

Serves

2

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (2 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

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

Instructions

1. Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring for 3-5 minutes.

2. Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, chicken broth, and almond milk.

3. Cover, reduce heat to low, and simmer for about 2 hours. If stew becomes too thick, stir in a little water until you reach the right consistency.

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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