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
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
Reviews
Outstanding! I used all completely fresh ingredients to enhance, and it was something that my 9 year old future chef was able to help with. The only change I made was to use coconut oil instead of the olive oil. My family loved it. My 11 year old ate three bowls! This is a definite keeper!
What a great use for peppers! I really didn't think roasting the peppers would be necessary but I loved the added flavor they provided. This was a huge hit and one of my favorite stew recipes now.
Nice, comfort stew/soup. Good with egg noodles on the bottom of individual bowls or just as soup with some crackers. I used three medium yellow onions that gave the sauce nice thickness. The only thing I'll change when I make this next time is to put the Poblano peppers halfway through cooking (they got too mushy because they were somewhat cooked while broiling them) or towards the end about 15 min before putting the potatoes in.
AWESOME! LOVED THE FLAVOR OF THE CHILIS IN THE STEW. ALL THE FLAVORS WERE LAYERED PERFECTLY. I MADE MINE IN THE CROCK POT. I BROWNED THE MEAT DUSTED WITH FLOUR, USED ONLY 1/2 TEASPOON SALT AND MORE POTATOES. I ALSO THICKENED THE STEW AT THE END WITH A LITTLE CORNSTARCH AND WATER. LOVE IT!!!
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.
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 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.
The only things I changed was leaving out the salt(didn't need it) and I used venison instead of beef. Awesome recipe!
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
This was good. Not awesome, but very good. I would use even more poblanos next time.