THE RECIPE JOURNAL · Main Course
Southwestern Herb and Vegetable Stew
This hearty stew is packed with fresh herbs and vibrant vegetables, bringing a burst of southwestern flavor to your kitchen. It's a comforting and easy meal perfect for warming up on any day.
FROM THE KITCHEN • Southwestern Herb and Vegetable Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by browning the beef in a large pot over medium heat, making sure it gets nicely browned on all sides. Once the meat is cooked, add the onion, garlic, zucchini, squash, and tomatoes. Give everything a good stir and cook for about 3 to 5 minutes until the veggies start to soften. Next, toss in the chili powder, cumin, oregano, Italian seasoning, and red pepper flakes—mix well so all those flavors come together. Pour in the chicken broth and cream, then cover the pot. Turn the heat down to low and let it simmer gently for about 2 hours. After that, stir in the corn, cover again, and increase the heat to medium-low. Let it cook for another 45 minutes, checking occasionally. If the stew gets too thick, just add a splash of water until it’s the consistency you like.
Why you’ll love it
This stew is packed with fresh herbs and colorful vegetables, making it both nutritious and full of vibrant flavors. It’s hearty enough to satisfy but still light and healthy. The blend of southwestern spices adds a nice kick without overpowering the natural taste of the ingredients.
How to serve
Serve the stew hot with a side of warm cornbread or over a bed of fluffy rice. A dollop of sour cream or a sprinkle of shredded cheese can add a creamy touch. Garnish with fresh cilantro or chopped green onions for extra freshness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it becomes too thick. This stew also freezes well; thaw overnight in the fridge before reheating.
