Roasted Poblano Beef Stew Recipe

Name: Roasted Poblano Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 poblano peppers; 1 boneless beef chuck roast, cut into 1-inch cubes (2 to 3 pounds); 2 tablespoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 (32 ounce) carton 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

Servings: persons

5 poblano peppers
1 boneless beef chuck roast, cut into 1-inch cubes (2 to 3 pounds)
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 (32 ounce) carton 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

1
Broil poblano peppers 4 inches 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.
2
Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
3
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.
4
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.

344

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 5 poblano peppers, 1 boneless beef chuck roast, cut into 1-inch cubes (2 to 3 pounds), 2 tablespoons olive oil, 1 medium onion, chopped, and more.

Yes, Roasted Poblano Beef 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.

Roasted Poblano Beef Stew

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