Roasted Poblano Beef Stew Recipe
Roasted Poblano Beef Stew Recipe photo by Taste of Home

Roasted Poblano Beef Stew Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. + standing Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + standing Cook: 2 hours
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
  3. In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer.
  4. 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).
Originally published as Roasted Poblano Beef Stew in Taste of Home June/July 2011, p76

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.

Reviews for Roasted Poblano Beef Stew

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 12, 2013

First thing I ever bothered to rate on here. It was too good not to. There are only two of us in the house, and I am thankful for that. I had 3 big bowls last night and plenty left over for lunch!

It is on the spicy side, but its not that hot. If you are someone that cannot handle spices, look elsewhere. The ingredients add flavor in this dish as much as they add heat.

MY REVIEW
Reviewed Sep. 29, 2013

This dish was way too spicy hot for my husband and me to enjoy it. I will give it a second chance with some alternations. I will reduce the poblanos to two and reduce the chili powder to a 1/2 tablespoon. It needed more then just the potatoes so I will be adding more vegatables. I also found this dish to be more of soup than a stew, so I did add cornstarch which thickened it nicely. So we'll see how the next outing goes with this recipe.

MY REVIEW
Reviewed Dec. 31, 2012

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.

MY REVIEW
Reviewed Oct. 14, 2012

The only things I changed was leaving out the salt(didn't need it) and I used venison instead of beef. Awesome recipe!

MY REVIEW
Reviewed Sep. 23, 2012

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

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