Beef Green Chile Stew Recipe

Name: Beef Green Chile Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons bacon fat or vegtable oil; 2 1/2 pounds boneless beef chuck roast cut in 1 inch cubes; 2 cups diced onion; 5 cloves garlic; 8 cups chicken; 2 pounds potatoes cut 1/2 to 3/4 inch cubes; 1 teaspoon tamari sauce; 1 teaspoon cumin; 2 teaspoons salt to 3, to taste; 1 teaspoon pepper; 1 1/2 cups green chile roasted, peeled, chopped; 1 cup tomatillo salsa roasted, recipe to follow; 1/2 red bell pepper diced; 1 cup cilantro; 2 onions quartered; 6 serrano peppers; 3 garlic cloves; 8 tomatillos; 1/4 cup olive oil; salt; pepper; 1 cup cilantro; 2 cups water

Servings: persons

3 teaspoons bacon fat or vegtable oil
2 1/2 pounds boneless beef chuck roast cut in 1 inch cubes
2 cups diced onion
5 cloves garlic
8 cups chicken
2 pounds potatoes cut 1/2 to 3/4 inch cubes
1 teaspoon tamari sauce
1 teaspoon cumin
2 teaspoons salt to 3, to taste
1 teaspoon pepper
1 1/2 cups green chile roasted, peeled, chopped
1 cup tomatillo salsa roasted, recipe to follow
1/2 red bell pepper diced
1 cup cilantro
2 onions quartered
6 serrano peppers
3 garlic cloves
8 tomatillos
1/4 cup olive oil
salt
pepper
1 cup cilantro
2 cups water

1
Heat fat/oil in dutch oven, high heat and brown the meat in 3 batches. Set aside. In same dutch oven, saute the onions until lightly golden. Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated. Add broth, potatoes, salt cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours, potatoes will break up and thicken the stew. Add green chile, tomatillo salsa and bell pepper cook 25 more minutes. Add cilantro and serve.
2
Place first 4 ingredients on baking sheet toss with oil, salt and pepper. Broil till all sides are slightly charred.
3
In a sauce pan add water and cilantro, bring to boil. Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.
4
Place first 4 ingredients on baking sheet toss with oil, salt and pepper. Broil till all sides are slightly charred.
5
In a sauce pan add water and cilantro, bring to boil. Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.

2097

kcal

Calories

Fat

Carbs

239

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 teaspoons bacon fat or vegtable oil, 2 1/2 pounds boneless beef chuck roast cut in 1 inch cubes, 2 cups diced onion, 5 cloves garlic, and more.

Yes, Beef Green Chile Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Green Chile Stew

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