Beef Stew With Poblanos, Tomatillos, And Potatoes

Name: Beef Stew With Poblanos, Tomatillos, And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chiles; 1 tablespoon olive oil, divided; 2 cups onions, chopped; 1/3 cup flour; 2 lbs beef stew meat, in bite sized pieces; 1 teaspoon salt, divided; 12 ounces pale mexican beer, like Corona; 2 cups water; 1 cup green pepper, chopped; 1 teaspoon fresh oregano or 1 teaspoon dried oregano; 1 1/2 teaspoons cumin; 6 garlic cloves, minced; 28 ounces tomatillos, canned-drained and crushed; 14 ounces low sodium beef broth; 6 cups white potatoes, peeled and cut in 1 inch cubes; 1/2 teaspoon fresh pepper; 3/4 cup queso fresco, crumbled; cilantro

Servings: persons

2 poblano chiles
1 tablespoon olive oil, divided
2 cups onions, chopped
1/3 cup flour
2 lbs beef stew meat, in bite sized pieces
1 teaspoon salt, divided
12 ounces pale mexican beer, like Corona
2 cups water
1 cup green pepper, chopped
1 teaspoon fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons cumin
6 garlic cloves, minced
28 ounces tomatillos, canned-drained and crushed
14 ounces low sodium beef broth
6 cups white potatoes, peeled and cut in 1 inch cubes
1/2 teaspoon fresh pepper
3/4 cup queso fresco, crumbled
cilantro

1
Preheat broiler.
2
Place poblanos on a foil lined baking sheet; broil 10 min or til blackened and charred, turning occasionally. Place in a freezer bag or a bowl covered with plastic wrap. Let stand 15 minute Peel chilies; cut in half lengthwise. Discard seeds and membranes. Chop chilies and set aside.
3
Heat 1 t oil in large Dutch oven over med-high. Add onion; saute 10 min or til tender and golden. Spoon into large bowl.
4
Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking excess off. Heat remaining oil in pan over med-high. Add half of beef; sprinkle with 1/4 t salt. Cook 6 min, browning on all sides. Add browned beef to onion. Repeat browning with remaining beef and salt.
5
Add beer to pan, scraping up browned bits. Add chilies, 2 c water, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a simmer. Stir in beef and onions. Cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.
6
Stir in potatoes. Simmer, uncovered, 50 min or til beef and potato are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 t salt and pepper. Ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 T cheese and garnish with cilantro.

1220

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 poblano chiles, 1 tablespoon olive oil, divided, 2 cups onions, chopped, 1/3 cup flour, and more.

Yes, Beef Stew With Poblanos, Tomatillos, And Potatoes 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.

That's it — enjoy your meal!