Southwestern Beef Stew with Squash and Beans

Southwestern Beef Stew with Squash and Beans
Photo by Scott Phillips


  • 3 large cloves garlic, minced (about 1 Tbs.)
  • 2 cups coarsely chopped yellow squash (cut into bite-size chunks)
  • 3 Tbs. olive or vegetable oil; more as needed
  • 2 tsp. ground cumin
  • 2 large or 3 medium onions, diced
  • 1 cup dry white wine
  • 1 cup canned pinto beans, drained and rinsed
  • + 8 more ingredients
    • 1 tsp. dried oregano
    • 2 to 3 Tbs. coarsely chopped fresh cilantro, for garnish
    • 3 lb. boneless beef chuck
    • 2 cups coarsely chopped red and green bell pepper (core, seed, and cut into bite-size pieces)
    • ¼ cup chili powder
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. all-purpose flour
    • 1 14-½-oz. can diced tomatoes

Adjust a rack to the lower middle (but not the bottom) of the oven and heat the oven to 450°F. Pat the beef dry with paper towels, trim away any thick pieces of fat, and cut into 1-inch cubes. Season generously with salt and pepper. Heat 2 Tbs. of the oil over medium-high heat in a heavy-based Du...

View full recipe at Fine Cooking


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