Southwest Shredded Beef and Vegetable Stew

Southwest Shredded Beef and Vegetable Stew
Southwest Shredded Beef and Vegetable Stew
Try this Southwest Shredded Beef and Vegetable Stew recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 4 hours
  • Served Person: 8
white meat free tree nut free nut free gluten free contains red meat shellfish free contains dairy
  • 6 cups water
  • 2 tsp salt
  • 1 tsp oregano
  • black pepper
  • veggies:
  • 1/2 sp salt
  • italian seasoning blend
  • 1/4 sp paprika
  • chuck roast:
  • 2 lb chuck roast
  • 1/4 up white wine
  • 3 tbsp garlic infused oil
  • 3 carrots- (i cut carrots lengthwise into quarters and then w
  • 1/4 abbage- chopped
  • 2 anaheim peppers- chopped
  • 1 jalapeno- minced (add more if you like it spicy with just one it adds flavor but does not make it spicy)
  • 1/3 b green beans- cut in thirds
  • 1 zucchini- cut same as carrots
  • 1/2 sp thyme
  • 1/4 sp marjoram
  • 1/2 sp coriander
  • 1/4 sp red pepper flakes
  • 1 1/2 lemons squeezed
  • *optional parmesan cheese as a topper
  • Carbohydrate 0.0591716666666667 g
  • Cholesterol 74.84274105 mg
  • Fat 20.3963341148333 g
  • Fiber 0.0344791661898295 g
  • Protein 21.81652193775 g
  • Saturated Fat 8.22784596328333 g
  • Serving Size 1 1 Serving (291g)
  • Sodium 77.4390256893438 mg
  • Sugar 0.0246925004768372 g
  • Trans Fat 2.66028235245834 g
  • Calories 277 calories

Day 1:Season both sides of chuck roast and put it in a crock pot with white wine.Set crock pot on low and leave roast for 10-12 hours.Remove roast and save juices from crock pot, putting them in a Tupperware and leaving it in the fridge a few hours or until the fat settles to the top and hardens (you will use this later as grease to sauté veggies)Day 2:Using a large pot, heat to med/high heatSkim hardened fat off of stored crock pot juices (but don’t toss juices underneath, set these aside) and add to pot along with chopped carrots and sauté for 5 minAdd minced jalapeno sauté another 5 minAdd garlic infused oil along with all other veggies (except for kale), seasonings and salt and sauté for 5 minAdd water and crock pot juices, cover with lid and let water come to a boil. The goal is not to keep the soup at a boil so as soon as you notice a few bubble forming turn down heat to low and let it cook for about 20-30 min or until veggies have fully softenedAdd chopped kale and stir inPull apart chuck roast and add to soupAdd lemon juice and let cook a few more minutesTurn off heat and let soup cool so flavors can settleBest served the next day as flavors seem to deepen and meld and the taste gets better*Optional- I like to serve it with grated parmesan cheese on top, mmm so good!