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Southwest Garden Stew

Rosemary gardens was built on the site of the 'islington vauxhall', the name given in 1836 to the popular pleasure gardens of the rosemary branch.

Recipe Summary Southwest Garden Stew

A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.

Ingredients | Rosemary Gardens Football Pitch Booking

6 ounces cubed beef stew meat

½ large onion, chopped

3 cloves garlic, minced

1 large zucchini, chopped

1 medium yellow squash, chopped

3 tomatoes, chopped

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes

1 cooked chicken breast, cubed

3 cups chicken broth

2 tablespoons cream or milk

½ (10 ounce) package frozen corn

Directions

Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.

Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.

Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.

Info | Rosemary Gardens Football Pitch Booking

prep: 15 mins cook: 3 hrs total: 3 hrs 15 mins Servings: 4 Yield: 4 servings

TAG : Southwest Garden Stew

Soups, Stews and Chili Recipes, Stews, Chicken,

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Rosemary Gardens Football Pitch Booking : Rosemary gardens was built on the site of the 'islington vauxhall', the name given in 1836 to the popular pleasure gardens of the rosemary branch.