Spicy Santa Fe Beef & Green Chile Stew
Experience the rich and vibrant flavors of the Southwest with this hearty Spicy Santa Fe Beef & Green Chile Stew. Heavily influenced by traditional New Mexican cuisine, this comforting dish combines tender chunks of beef, robust spices, and zesty green chiles for a truly satisfying meal. Perfect for gatherings or cozy family dinners, serve it alongside warm tortillas and your choice of toppings for a complete experience.
6
Servings
N/A
Calories
20
Ingredients
Ingredients
Canola oil
2 tablespoons (for sautéing)
Beef stew meat, boneless
2 1/2 lbs (cut into chunks)
Onions
2 medium (chopped)
Garlic cloves
5 (minced)
Green pepper
1 (chopped)
Ground cumin
1 1/2 teaspoons
Dried oregano
1 teaspoon
Bay leaf
1
Sugar
1 tablespoon
Salt and pepper
to taste
Condensed beef broth
1 (10 1/2 ounce) can (undiluted)
Diced tomatoes with green chilies
1 (10 ounce) can (mild, undrained)
Chopped mild green chilies
2 (4 ounce) cans
Beer or water
1 cup
Pinto beans
1 (15 ounce) can (rinsed and drained)
Potatoes
2-3 medium (peeled and chopped)
Fresh cilantro
1/2 cup (minced)
Shredded Monterey Jack and cheddar cheese blend
as desired (for topping)
Sour cream
optional (for topping)
Flour tortilla
as needed (warmed for serving)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Santa Fe Beef & Green Chile Stew?
It is a hearty Southwest-inspired dish featuring tender beef chunks, green chiles, and robust spices, heavily influenced by traditional New Mexican cuisine.
What kind of meat is best for this recipe?
The recipe calls for 2.5 pounds of boneless beef stew meat cut into chunks.
How should the beef be prepared?
The beef should be browned on all sides in canola oil within a large Dutch oven to form a flavorful crust.
What aromatic vegetables are used in the base?
The base includes two medium chopped onions, five minced garlic cloves, and one chopped green pepper.
Which spices provide the flavor profile for this stew?
The stew is seasoned with ground cumin, dried oregano, a bay leaf, salt, and black pepper.
Why is sugar added to the stew?
One tablespoon of sugar is added to the mixture to help balance the heat and acidity of the chiles and tomatoes.
What liquids are used to create the broth?
The broth consists of a 10.5-ounce can of condensed beef broth, undrained tomatoes with green chiles, and one cup of beer or water.
Can I substitute the beer in this recipe?
Yes, if you prefer not to use beer, you can substitute it with one cup of water.
How long does the stew need to simmer initially?
After bringing the mixture to a boil, reduce the heat and let it simmer covered for 1.5 hours.
When should I add the pinto beans and potatoes?
The rinsed and drained pinto beans and chopped potatoes should be added after the initial 1.5-hour simmer.
What type of beans are used in this Santa Fe stew?
One 15-ounce can of pinto beans is used, which should be rinsed and drained before adding.
How should the potatoes be prepared for the stew?
Use 2 to 3 medium potatoes that have been peeled and chopped into bite-sized pieces.
How much cilantro is included in the recipe?
The recipe calls for a half cup of minced fresh cilantro added during the final stages of cooking.
How long is the final simmering stage?
Once the beans and potatoes are added, the stew should simmer for an additional 30 minutes.
How do I know when the stew is finished?
The stew is ready when both the beef and the potatoes are fork-tender.
How can I make the stew thicker?
To reach a thicker consistency, uncover the pot during the final simmer and continue cooking until it reaches your desired thickness.
What type of cheese is recommended for topping?
A blend of shredded Monterey Jack and cheddar cheese is suggested for the topping.
What are the suggested garnishes for serving?
Serve the stew topped with the cheese blend, a dollop of sour cream, and extra fresh cilantro.
What should be served alongside the stew?
The recipe recommends serving the stew immediately with warm flour tortillas for dipping.
How many servings does this recipe make?
This recipe is designed to yield approximately 6 servings.
What type of oil is used for browning the meat?
Two tablespoons of canola oil are used to brown the beef and sauté the vegetables.
Are the canned green chiles supposed to be drained?
The two 4-ounce cans of chopped mild green chiles are added to the pot, but the recipe does not specify draining them, while the tomatoes should definitely remain undrained.
Is the beef broth diluted before adding?
No, the 10.5-ounce can of condensed beef broth should be used undiluted.
How many garlic cloves are in the recipe?
The recipe calls for 5 minced garlic cloves.
What type of green pepper is used?
One chopped green bell pepper is added during the vegetable sauté step.
Can I use different types of canned tomatoes?
The recipe specifically recommends a 10-ounce can of mild diced tomatoes with green chiles.
What is the purpose of browning the meat?
Browning the beef meat on medium-high heat ensures a flavorful crust forms, which enhances the overall depth of the stew.
Does the recipe use dried or fresh oregano?
The recipe calls for one teaspoon of dried oregano.
How do I prevent the stew from sticking to the bottom?
You should stir the mixture occasionally during the long simmering process to prevent sticking.
Is this stew considered spicy?
While it contains green chiles and spices, the recipe uses 'mild' versions of the canned chiles and tomatoes, making it flavorful but manageable.