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I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. —Greg Fontenot, The Woodlands, Texas
This recipe is:
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 337 calories, 15 g fat (5 g saturated fat), 74 mg cholesterol, 808 mg sodium, 24 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Roasted Poblano Beef Stew in Taste of Home June/July 2011, p76
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Reviewed on Dec. 31, 2012 by shewatchesstars
My husband and I love this. We're making it for new years today (he insisted). I think its perfect as is, but I add diced zucchini and a bit more tomato. Also, I boil the potatoes separately and simmer for about 10 minutes to soak up the spices.
Reviewed on Oct. 14, 2012 by lilmccrea
The only things I changed was leaving out the salt(didn't need it) and I used venison instead of beef. Awesome recipe!
Reviewed on Sep. 23, 2012 by bdinauer
This was excellent. I added mushrooms, and chopped swiss chard. Cut the chili powder in half and it had a good bite to it. It was a big hit. Will make many times in the cold winter Michigan months
Reviewed on Sep. 20, 2012 by Summy
This was good. Not awesome, but very good. I would use even more poblanos next time.
Reviewed on Jul. 08, 2012 by aug2295
This was really good. Roasting the peppers added a lot of flavor.
Reviewed on Jan. 29, 2012 by kmlheckman
Very good but doesn't make that much enough for a family of four to have two small servings, would double recipe but not meat and triple potatoes.
Reviewed on Dec. 30, 2011 by christinebbrown
I have made this twice this winter and I can't get enough of it! A little time consuming but totally wrth the wait. Fresh cilantro as a garnish on top finishes it off nicely.
Reviewed on Oct. 26, 2011 by lovealltennis
Very good flavor. Due to the consistenly more like a soup than a stew. All of the vegetables cook down except for the potatoes. If you like it more spicy just keep some of the seeds while cooking.I would say if serving this as a main entree it only feeds 4-6 unless you are adding more side dishes.I will certainly look forward to making this again!
Very good flavor. Due to the consistenly more like a soup than a stew. All of the vegetables cook down except for the potatoes. If you like it more spicy just keep some of the seeds while cooking.
I would say if serving this as a main entree it only feeds 4-6 unless you are adding more side dishes.
I will certainly look forward to making this again!
Reviewed on Jun. 27, 2011 by clellish
This recipe was absolutely delicious. THe family couldn't stop eating! I did cook it in the oven at 300 degrees and added an extra hour and the meat was so tender! This recipe is a keeper!
Reviewed on May. 25, 2011 by pamdevone
This dish was very flavorful, even without the cumin and chili powder. It was a real treat.
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