Southwest Veggie Medley Stew

Ingredients 0/15

Step 1

Brown the beef in a large pot over medium heat, making sure it’s cooked evenly on all sides. Once the meat is nicely browned, add the chopped onion, garlic, zucchini, squash, and tomatoes. Give everything a good stir and let it cook for about 3 to 5 minutes until the veggies start to soften.

Step 2

Sprinkle in the chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Mix those spices in well so the flavors really 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 around 2 hours—this slow cooking helps all the flavors meld beautifully.

Step 3

After the stew has simmered, stir in the corn. Put the lid back on and bump the heat up just a little to medium-low. Let it cook for another 45 minutes. If the stew gets too thick for your liking, just add a splash of water to loosen it up until it’s just right.