Green Chile Beef Stew

2018-05-30 20.06.37 sarah beth

Prep Time: 35 mins // Cook Time: 2.5 hours // Servings: 8

Caramelized Veggies

  • 1 Tbsp Canola Oil
  • 1 medium Onion, diced
  • 3 Carrots, sliced
  • 3-4 stalks of Celery, chopped
  • 4 Tbsp Minced Garlic


  • 2 Tbsp Canola Oil
  • 2 lbs Beef Stew Meat, cubed into 1” pieces
  • ½ C. Flour seasoned generously with salt and pepper
  • 2 Red Bell Peppers, chopped
  • 1 medium Onion, chopped
  • 5 cloves of Garlic, minced
  • 6-8 Roasted Green Chiles, diced (or 2-3 cans of mild green chiles)
  • 2 tsp. Ground Cumin
  • 1 tsp. Mexican Oregano
  • 1 Bay Leaf
  • Salt & Pepper to taste
  • 2 cups Beef Broth
  • 1 12oz can of Tecate Beer
  • 1 can Rotel Tomatoes with Green Chiles (not drained)

Step 7

  • 3 medium Potatoes, diced (Wait for step 7 to cut these)
  • ½ tsp Salt
  • Water

2018-05-30 17.34.34 sarah beth.jpg

  1. Toss the beef in the flour/salt/pepper and let it sit covered in a bowl or a Ziploc bag for 30 mins at room temperature.
  2. In a saute pan, add the 1 Tbsp of oil on medium heat. Once it’s nice and hot, add the diced onion, carrots, and celery. Lower the heat to Med/Low and cook while stirring minimally.  You want to caramelize these veggies.  Once they start to get a gorgeous brown color, add the garlic and cook for about 3 mins more.  Set aside.
  3. In a dutch oven, heat the remaining 2 Tbsps of oil over med/high heat.
  4. Add the beef and brown. Don’t worry about the flour sticking to the bottom of the dish.
  5. Once the beef is browned all the way around, add the chopped onion, bell pepper, and garlic. Cook for about 5-7 mins.
  6. Add the cumin, Mexican oregano, bay leaf, broth, Rotel, green chiles and the Tecate. Bring it to a boil then lower to a simmer just below med/low for 90 mins.
  7. Dice the potatoes about 70 mins in. Put them in a microwave-safe bowl and add just enough water to cover it.  Add ½ tsp of salt.  Microwave for 6 mins.
  8. Leave the potatoes in the water until your 90 mins is almost up. Drain and add to the pot.
  9. Throw in the sautéed veggies as well and cook for 30-45 mins or until the potatoes are tender.
  10. Serve in a fresh bread bowl or with tortillas!

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