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Roasted Poblano Beef Stew

Name: Roasted Poblano Beef Stew
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 servings (3 quarts).
Cuisine: North America, Mexican
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

16 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. + standing Cook: 2 hours

Makes

8 servings (3 quarts)

Updated: Sep. 22, 2022

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

Roasted Poblano Beef Stew Recipe photo by Taste of Home

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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. 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.

Nutrition Facts

1-1/2 cups: 337 calories, 15g fat (5g saturated fat), 74mg cholesterol, 808mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Roasted Poblano Beef Stew

Ingredients

Directions

Nutrition Facts

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