Hearty Classic Texas Stew

This Southwest-inspired stew brings together savory flavors, bold spices, and hearty vegetables for a meal that fills both your belly and your soul. It's easy to whip up on a weeknight or to make in bulk for those busy days. Packed with protein and veggies, this dish is also naturally gluten-free.

Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Calories: 561 per serving

Photo byGLP

Ingredients

• 1 1/2 lbs ground beef (or ground turkey as a lighter option)
• Salt and pepper to taste
• 1 medium onion, diced
• 1 (15.5 oz) can green beans, drained
• 1 (15 oz) can corn, drained (or use fresh corn for extra sweetness)
• 1 (15 oz) can sliced carrots, drained
• 1 (15.5 oz) can pinto or black beans
• 1 (14.5 oz) can diced tomatoes, with juice
• 1 cup water
• 1 teaspoon beef or chicken bouillon granules
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder (adjust to your spice level)
• 1 teaspoon Worcestershire sauce
• A dash of your favorite hot sauce
• 2 medium Russet potatoes, peeled and cubed

Instructions

1. In a large stockpot, brown the ground beef over medium heat, breaking it into crumbles as it cooks. Season with salt and pepper. Once browned, remove the beef with a slotted spoon and set it aside. Drain excess fat from the pan if necessary.
2. In the same pot, sauté the diced onion for about 5 minutes or until translucent. Then, add the green beans, corn, carrots, beans, diced tomatoes, water, bouillon, garlic powder, chili powder, Worcestershire sauce, hot sauce, and a bit more salt and pepper. Stir well to combine, cover, and let it simmer for 45 minutes.
3. After 45 minutes, stir in the cubed potatoes and browned beef. Continue cooking for another 15 minutes or until the potatoes are fork-tender. Adjust seasoning to taste and serve hot.

Substitutions

• Meat: Swap ground beef for ground turkey or a plant-based crumble for a vegetarian version.
• Beans: Use black beans or kidney beans instead of pinto for a different texture.
• Vegetables: Fresh vegetables like zucchini or bell peppers can be added for more color and flavor.
• Spice: If you prefer a milder stew, cut down on the chili powder or skip the hot sauce entirely.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the stew for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stovetop until heated through.

This hearty Southwestern stew is perfect for busy nights or meal prep, and it's sure to be a hit with the whole family!

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