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: Comfort Food Recipes, Comfort Food Soup Recipes, Mexican Recipes, Mexican Soups
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

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

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.

Originally published as Beef with Roasted Peppers and Potatoes in Taste of Home June/July 2011

Reviews

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Average Rating:

Tony

Feb 8, 2019

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!
LPHJKitchen

Aug 14, 2016

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.
MicMaxx

Jan 31, 2016

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.
lululand

Feb 15, 2015

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!!!
Eric.Broszeit

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.
lorettalib

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.
shewatchesstars

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.
lilmccrea

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!
bdinauer

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
Summy

Sep 20, 2012

This was good. Not awesome, but very good. I would use even more poblanos next time.