Green Chile Stew Recipe

Introduction

Green Chile Stew is a comforting and flavorful dish perfect for chilly days. Packed with tender beef, spicy green chiles, and hearty potatoes, it offers a delicious taste of Southwestern cuisine. This recipe is simple to prepare and sure to warm you up from the inside out.

Ingredients

• 2 teaspoons vegetable oil
• 2 pounds lean beef stew meat, cubed
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 10-ounce can diced tomatoes with green chile peppers
• 1 3/4 cups low-sodium beef broth
• 1 4-ounce can chopped green chile peppers
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried Mexican oregano
• 1 1/4 teaspoons ground cumin
• Salt and freshly ground black pepper, to taste
• 2 large potatoes, peeled and cubed into 1/2-inch pieces
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium heat. Add the cubed beef, chopped onion, and celery. Cook and stir for about 5 minutes until the beef is browned and the onions become soft.
2. Step 2: Pour in the diced tomatoes with green chile peppers, beef broth, and chopped green chile peppers. Stir in the garlic powder, Mexican oregano, ground cumin, and add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover. Let simmer for about 1 hour or until the beef is tender.
3. Step 3: Add the cubed potatoes to the pot and continue to simmer, uncovered if needed, for about 30-40 minutes or until the flavor is developed and potatoes are tender. Taste and adjust seasonings as needed.
4. Step 4: Remove from heat and ladle the stew into bowls. Garnish with chopped fresh cilantro before serving.

Tips & Variations

• For a spicier stew, add chopped jalapeños or extra green chile peppers to taste.
• You can substitute beef stew meat with diced pork for a different flavor.
• Serve with warm cornbread or tortilla chips for a complete meal.
• If you prefer a thicker stew, mash some of the potatoes before serving.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat on the stove or in the microwave, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef and potatoes are tender.

What can I use if I can’t find Mexican oregano?

If Mexican oregano is unavailable, regular oregano can be used as a substitute, though the flavor will be slightly different but still delicious.

Green Chile Stew Recipe

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4.8 from 361 reviews

A hearty and flavorful Green Chile Stew featuring tender beef, potatoes, and a blend of green chiles and spices simmered to perfection for a comforting meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Southwestern American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 teaspoons vegetable oil
• 2 pounds lean beef stew meat, cubed
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 10-ounce can diced tomatoes with green chile peppers
• 1 3/4 cups low-sodium beef broth
• 1 4-ounce can chopped green chile peppers
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried Mexican oregano
• 1 1/4 teaspoons ground cumin
• Salt and freshly ground black pepper, to taste
• 2 large potatoes, peeled and cubed into 1/2-inch pieces
• Fresh cilantro, chopped (for garnish)

Instructions

1. Brown beef: Heat the vegetable oil in a large pot over medium heat. Add the cubed beef, chopped onion, and celery. Cook and stir for about 5 minutes until the beef is browned and the onions become soft, which helps build the stew’s flavor base.
2. Simmer: Pour in the diced tomatoes with green chile peppers, beef broth, and chopped green chile peppers. Stir in garlic powder, Mexican oregano, and ground cumin. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for about 1 hour or until the beef is tender and flavorful.
3. Add potatoes: Add the cubed potatoes to the pot and continue to simmer uncovered if needed for about 30-40 minutes, or until the potatoes are tender and all flavors meld together nicely. Taste the stew and adjust seasoning as necessary to perfect the balance.
4. Garnish: Remove the stew from heat and ladle into serving bowls. Garnish with freshly chopped cilantro for a bright, fresh finish before serving.

Notes

• Use lean beef stew meat to avoid excess fat and keep the stew hearty but not greasy.
• Low-sodium beef broth allows better control over the saltiness of the stew.
• Simmering slowly develops deep flavors and ensures tender meat.
• Adjust the amount of green chile peppers based on your preferred spice level.
• Potatoes can be substituted with other root vegetables like carrots or parsnips for a variation.
• Leftovers taste even better the next day after flavors have melded further.

Keywords: green chile stew, beef stew, hearty stew, southwestern cuisine, comfort food