Description
A hearty southwestern stew featuring tender beef, roasted green chiles, and creamy potatoes in a rich, smoky broth.
Ingredients
- 3–4 fresh Hatch green chiles (or Anaheim chiles)
- 1 fresh jalapeño pepper, optional
- 2 pounds beef chuck roast, cut into 2-inch chunks
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1½ teaspoons kosher salt, plus more for seasoning
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 2 bay leaves
- 1¾ pounds small red potatoes, quartered
- 5½ cups beef broth
Instructions
- Preheat oven to 450°F. Roast chiles and jalapeño on foil-lined baking sheet for 12-14 minutes, flip, then roast 8-10 minutes more until charred. Steam in plastic bag for 15 minutes.
- Peel charred skin from chiles, remove seeds and membranes, then chop. Set aside.
- Season beef with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown beef in batches, 3-4 minutes per side. Transfer to plate.
- Reduce heat to medium, add remaining oil. Cook onion until softened, 3-4 minutes. Add garlic, oregano, cumin, salt, and pepper. Cook 1 minute.
- Return beef to pot with chopped chiles, potatoes, and bay leaves. Add broth and bring to boil. Reduce heat to low, cover, and simmer 1 hour 15 minutes until beef is tender.
- Remove bay leaves and season to taste.
Notes
- For thicker stew, stir in 2 tablespoons masa harina with the broth
- Substitute chicken broth for lighter flavor
- Store leftovers refrigerated up to 4 days or freeze up to 3 months
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes