Ingredients
- 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
What Makes This Recipe Unique
Kitchen Tips
- Simmer the stew gently to allow the flavors to meld without overcooking the vegetables.
- Add a squeeze of lime juice at the end to brighten the taste.
Step 1
Brown the beef in a large pot over medium heat, making sure it’s cooked evenly on all sides. Once the beef is nicely browned, toss in the onion, garlic, zucchini, squash, and tomatoes. Give everything a good stir and let it cook together for about 3 to 5 minutes.
Step 2
Sprinkle in the chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Mix everything well so the spices coat the veggies and beef. Then, add the chicken, broth, and cream to the pot. Cover it, turn the heat down to low, and let it simmer gently for about 2 hours.
Step 3
After that, stir in the corn, cover the pot again, and raise the heat to medium-low. Let it cook for another 45 minutes. If the stew gets too thick while it’s cooking, just add a splash of water until you reach the consistency you like.
