Southwest Beef Stew - Carolina Country

Southwest Beef Stew

4.3/5 rating (6 votes)
  • Category: Beef
  • Servings: 8
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Southwest Beef Stew


  • 2 pounds lean ground beef
  • 1½ cups chopped onions
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (16 ounces) frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup picante sauce
  • ¾ cup water
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ½ cup shredded cheddar cheese


  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

Recipe courtesy of

Taste of Home

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4.3/5 rating (6 votes)

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Comments (1)

  • Made this SOUTHWEST BEEF STEW yesterday and we both loved it!

    Only changes I had to make was to leave out the salt, used fresh, chopped garlic and since it's too dry to boil when done, I added a full cup of water, turned the heat to low (#2)on electric stove, covered it and let it simmer for an hour, stirring now and then.

    It was colorful, flavorful and to our delight, had a tiny "zing" to it!

    It's now in my personal recipe books to use over and over again!

    Another bonus: It makes a lot for two, so we now have two additional meals frozen and ready to eat when we don't have time to cook from scratch!

    Whoever came up with this one, should get a really big thanks! Nice job!


    DeltaLady1946 |
    February 02, 2015 |

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