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Roasted Poblano Beef Stew

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

8 ServingsPrep: 40 min. + standing Cook: 2 hours

Ingredients

5 poblano peppers
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) beef broth
2 medium tomatoes, chopped
1/3 cup minced fresh cilantro
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 large potatoes, peeled and cut into 1-inch cubes

Directions

Broil poblano peppers 4 in. from the heat until skins blister, about
5 minutes. With tongs, rotate peppers a quarter turn. Broil and
rotate until all sides are blistered and blackened. Immediately
place poblanos in a small bowl; cover and let stand for 20 minutes.
Peel off and discard charred skins. Remove stems and seeds. Coarsely
chop poblanos.
In a Dutch oven, brown beef in oil in batches. Remove and keep warm.

2 of 2

Roasted Poblano Beef Stew (continued)

Directions (continued)

In the same pan, saute onion until tender. Add garlic; cook 1 minute
longer.
Gradually add broth; stir in the tomatoes, cilantro, chili powder,
salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce
heat; cover and simmer 1-1/2 hours or until beef is tender. Add
potatoes; cook 10-15 minutes longer or until potatoes are tender.
Skim fat. Yield: 8 servings (3 quarts).

Nutrition 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.