Print Options

Back to Roasted Poblano Beef Stew >

Include these items:

Select reviews >

Taste of Home Logo

Roasted Poblano Beef Stew

 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).
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.