Savory Beef and Green Chili Stew with Potatoes
This hearty Beef, Green Chili and Tomato Stew is a delightful twist on a classic comfort dish. Rich with tender chunks of beef and the vibrant flavors of green chilis and tomatoes, it's the perfect cold-weather meal. By adding potatoes, this recipe transforms into a fulfilling and satisfying stew that is sure to please even picky eaters. The optional potatoes not only enhance the texture but also absorb the rich broth, making each bite a delightful experience. Perfect for serving a crowd, this dish is great for family gatherings or meal prep, as it tastes even better the next day!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Vegetable oil
1/4 cup (None)
Boneless beef chuck roast
3 lbs (Cut into 1 inch cubes)
Onions
2 (Chopped)
Garlic cloves
2 (Minced)
Red potatoes
3-4 (Cut into cubes (optional))
Roma tomatoes
1 (29 ounce) can (With juice)
Chopped green chilies
2 (4 ounce) cans (Drained)
Beer
1 (12 ounce) can (None)
Beef broth
1 cup (None)
Dried oregano
2 teaspoons (Crushed)
Ground cumin
1 1/2 teaspoons (None)
Worcestershire sauce
2 tablespoons (None)
Salt
To taste (None)
Pepper
To taste (None)
Instructions
1
Heat the vegetable oil in a Dutch oven over medium heat until it shimmers.
2
Pat the beef cubes dry with paper towels to ensure a good sear and season with salt and pepper.
3
Brown the beef in batches, ensuring not to overcrowd the pan; transfer each batch to a bowl using a slotted spoon once browned.
4
In the remaining fat, add chopped onions and sauté until softened, about 5 minutes. Stir frequently to prevent burning.
5
Add minced garlic and cook for an additional minute, until fragrant.
6
Return the browned beef, including any accumulated juices, back into the pot.
7
Stir in the cubed potatoes, canned tomatoes with their juice, drained green chilies, beer, beef broth, dried oregano, ground cumin, and Worcestershire sauce.
8
Season generously with salt and pepper to taste, stirring well to combine all ingredients.
9
Bring the mixture to a boil, then reduce the heat to low.
10
Cover partially and let simmer for 2 1/2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Savory Beef and Green Chili Stew?
The primary protein is 3 lbs of boneless beef chuck roast.
How long does this stew need to simmer?
The stew should simmer for approximately 2 1/2 hours until the beef is tender.
What type of potatoes are used in this recipe?
The recipe suggests using 3-4 red potatoes cut into cubes.
Are the potatoes required for this stew?
No, the potatoes are listed as an optional ingredient but help enhance the texture and absorb the broth.
What size of tomato can is needed?
You will need one 29 ounce can of Roma tomatoes.
Do I need to drain the tomatoes?
No, use the tomatoes along with their juice.
How many cans of green chilies are required?
The recipe calls for two 4 ounce cans of chopped green chilies.
Should the green chilies be drained?
Yes, the chopped green chilies should be drained before being added to the pot.
How much beer is used in the recipe?
The recipe uses one 12 ounce can of beer.
What amount of beef broth is necessary?
You will need 1 cup of beef broth.
What spices provide the flavor profile for this stew?
The flavor comes from dried oregano, ground cumin, salt, pepper, and Worcestershire sauce.
How much vegetable oil is used for searing?
The recipe uses 1/4 cup of vegetable oil.
How many onions are included in the stew?
The stew includes 2 chopped onions.
How much garlic should I prepare?
You should use 2 minced garlic cloves.
What is the recommended size for the beef cubes?
The beef chuck roast should be cut into 1 inch cubes.
Why should I pat the beef dry before browning?
Patting the beef dry ensures a good sear when browning.
What is the benefit of browning the beef in batches?
Browning in batches prevents overcrowding the pan, which helps the meat sear rather than steam.
How long should the onions be sautéed?
Sauté the onions for about 5 minutes until they are softened.
What type of cooking vessel is recommended?
A Dutch oven is recommended for this recipe.
At what heat should the beef be browned?
The beef should be browned over medium heat.
What temperature should the stew be cooked at after boiling?
After bringing the mixture to a boil, reduce the heat to low for simmering.
How much Worcestershire sauce is added?
The recipe calls for 2 tablespoons of Worcestershire sauce.
What amount of dried oregano is used?
The recipe uses 2 teaspoons of crushed dried oregano.
How much ground cumin is needed?
You will need 1 1/2 teaspoons of ground cumin.
Can this stew be made ahead of time?
Yes, it is noted that the dish tastes even better the next day.
When should the garlic be added to the pot?
Add the minced garlic after the onions have softened and cook for one additional minute.
How should the potatoes be prepared?
The red potatoes should be cut into cubes.
Should the pot be fully covered while simmering?
The recipe suggests covering the pot partially while it simmers.
How often should I stir the stew while it simmers?
You should stir occasionally to prevent the ingredients from sticking to the bottom.
How do I know when the stew is finished?
The stew is finished when the beef is tender, usually after 2.5 hours.