Prep: 20 Mins Cook: 120 Mins
A hearty stew, rich with Southwestern flavor, for chilly winter nights. Serve over rice for a one-dish meal.

Photo: Courtesy of Beef Industry Council.

Southwestern Beef Stew


  • 1 1/4 pound beef tip roast, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup coarsely chopped onion
  • 1 clove large garlic, minced
  • 1 1/2 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 4 medium tomatoes, chopped and divided (about 4 cups)
  • 1/2 cup water
  • 1 can (4-oz.) ORTEGA Whole Green Chiles
  • 1 tablespoon cornstarch
  • 1/4 cup sliced green onion tops


Heat oil in Dutch oven over medium-high heat. Add beef pieces, onion and garlic; cook and stir until beef is browned. Pour off drippings. Combine oregano, cumin, red pepper and salt; sprinkle over beef. Add 3 cups of the tomatoes and the water, stirring to combine. Reduce heat; cover tightly and simmer 1 hour and 55 minutes or until beef is tender, stirring occasionally. Drain green chiles; reserve liquid. Cut chiles into 1/2-inch pieces; add to beef mixture. combine cornstarch and reserved liquid; gradually stir into stew and cook, uncovered, until thickened. Stir in remaining tomatoes; garnish with green onion tops.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.