Beef Stew With Poblanos Tomatillos And Potatoes Food

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HEARTY POBLANO BEEF STEW



Hearty Poblano Beef Stew image

The heartiest bowl of poblano beef stew! This stew is simple but loaded with oh so much goodness. It's warm, it's cozy, it's perfect for chili evenings!

Provided by Marzia

Categories     Beef

Time 2h5m

Number Of Ingredients 12

3 large poblano peppers
1 ½ pounds beef chuck roast (cut into 1- inch cubes) (see notes)
1 tablespoon oil
1 medium onion, chopped
1 tablespoon garlic, minced
1 ½ teaspoon ground cumin
1 teaspoon dried oregano
4 cups beef or chicken broth
1 chipotle pepper (plus 1-2 tablespoons adobo sauce (omit to make it less spicy)
1 (15 ounce) can fire-roasted tomatoes
2 medium potatoes, cut into 1 inch cubes
2 -3 tablespoons chopped cilantro

Steps:

  • POBLANOS: Char the poblano peppers over an open flame for about 5 minutes, turning as necessary to char evenly. You can also broil them under the broiler in the oven for about 5-7 minutes turning a couple times until all the sides are charred. Place the peppers in a bowl and cover the bowl with foil or plastic wrap for 10-15 minutes. You can brown the meat for the stew while you wait. When the peppers are done, use a spoon to help scrape off the charred skin. Remove the stem, seeds, and ribs and discard. Dice the chilis into 1 inch pieces, set aside until ready to use in the stew.
  • STEW: Heat the oil in a large dutch oven or stock pot over medium high heat. Sprinkle the beef with salt and pepper and brown in batches. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.
  • Add the onions and scrape the brown bits on the bottom of the pan with a wooden spoon. Cook the onions for 3-5 minutes or until the start to turn translucent. Add the garlic, and cook for another 30 seconds before adding in the seared beef, poblano peppers, cumin, oregano, broth, chipotle pepper, adobo sauce, and fire roasted tomatoes.
  • Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1- 1 ½hours or until the beef is tender. Add the diced potatoes at this point and allow to cook for another 10-20 minutes or until the potatoes are cooked all the way through. Top with cilantro and serve with crusty bread.

ROASTED POBLANO BEEF STEW



Roasted Poblano Beef Stew image

I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

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

Steps:

  • Broil poblano peppers 4 in. 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. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., 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. , 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.

Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

BEEF STEW WITH POBLANOS, TOMATILLOS, AND POTATOES



Beef Stew With Poblanos, Tomatillos, and Potatoes image

From Cooking Light. When I MADE THIS stew, I did end up adding a bit more salt and pepper, and a squeeze of fresh lime. It was delicious!

Provided by kitchenslave03

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

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

Steps:

  • Preheat broiler.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 609, Fat 32.2, SaturatedFat 12.1, Cholesterol 118, Sodium 651.9, Carbohydrate 42, Fiber 5.6, Sugar 7.7, Protein 35

ROASTED TOMATILLO AND BEEF NACHOS



Roasted Tomatillo and Beef Nachos image

Provided by Eddie Jackson

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 pounds tomatillos, peeled and washed
2 poblano chiles
2 jalapeno chiles, 1 left whole, 1 thinly sliced
1 cup packed cilantro plus stems, roughly chopped (about 1/2 bunch), plus additional leaves for serving
Juice of 4 limes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 pounds 80 percent lean ground beef
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
Two 9-ounce bags corn tortilla chips
1 1/2 pounds pepper Jack cheese, coarsely grated
1 avocado
1 cup sour cream
1/3 cup toasted pepitas

Steps:

  • Preheat the broiler. Place the tomatillos, poblanos and whole jalapeno on a rimmed baking sheet and broil, turning occasionally, until charred and softened, 18 to 20 minutes. (Turn the oven temperature to 375 degrees F.) Set aside until cool enough to handle. Peel the skin from the poblanos and remove the seeds. Transfer the flesh to a blender, along with the tomatillos, jalapeno and any accumulated juices. Add the chopped cilantro, juice of 3 limes and salt and pepper to taste. Blend until smooth, then set aside.
  • In a medium pot over high heat, warm the olive oil until shimmering. Add the beef, sprinkle generously with salt and pepper, and cook until nearly cooked through, about 5 minutes. Set aside 1/3 cup onion for serving, then add the remaining onion and the garlic to the beef and continue to cook, stirring, until golden in spots, about 8 minutes more. Add the cumin and cook, 30 seconds. Add the tomatillo mixture to the pot and stir to combine. Season to taste with salt and pepper. Keep warm.
  • Place a third of the chips on an oven-safe baking sheet or platter. Sprinkle with a third of the cheese. Layer on the remaining chips and cheese in the same manner, creating 3 layers of evenly-distributed chips and cheese. Transfer to the oven and bake until the cheese is melted and bubbling, about 8 minutes. Meanwhile, mash the avocado with the remaining lime juice and season to taste with salt and pepper.
  • Top the hot nachos with spoonfuls of warm tomatillo-beef mixture, mashed avocado, sour cream, sliced jalapenos, pepitas, reserved 1/3 cup diced red onion and reserved cilantro sprigs. Serve immediately.

BEEF STEW WITH POTATOES



Beef Stew with Potatoes image

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

Provided by nanowmoudi1

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 50m

Yield 4

Number Of Ingredients 14

1 pound boneless beef chuck roast, cut into 1-inch cubes
1 pinch salt and ground black pepper to taste
1 pinch paprika, or more to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, cut into chunks
5 cloves garlic, cut into small pieces
2 seeds whole cardamom seeds
1 large bay leaf
1 large tomato, cut into chunks
1 cup beef stock
1 cup sunflower oil
2 large potatoes, cut into 1-inch cubes

Steps:

  • Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
  • Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
  • Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
  • Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g

CLASSIC BEEF STEW



Classic Beef Stew image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

  • In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

TOMATILLO STEW



Tomatillo Stew image

A versatile stew base that can be switched to suit any palate. The tomatillos give this stew base a plenty of citrus flavors, so feel free to leave out the additional lime juice. The roasted poblanos provide a very subtle heat that is not at all overpowering. If more heat is desired, add a couple of chopped chipotles in adobo or 2-3 chopped serrano or jalapeño chiles. Serving Ideas: When the stew has cooked about halfway (step 4), add meat of choice: shredded roast chicken or thinly sliced boneless pork chops would be equally good. In the original version, I used 1 1/2 pounds of pre-cooked beef tongue; the richness of the meat paired quite well with the tart flavors in the stew. For a veggie version, stir in some cubed eggplant or winter squash or whatever protein substitute you like.

Provided by Hungry Hogareno

Categories     Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs tomatillos
2 cups water
3 poblano chiles
2 tablespoons extra virgin olive oil
1 onion, quartered lengthwise and sliced thin
1 red bell pepper, diced
2 carrots, cut thinly on diagonal
3 garlic cloves, minced
1 (14 ounce) can diced tomatoes, drained
1 tablespoon dried Mexican oregano, crumbled
1 1/2 teaspoons ground cumin
salt & freshly ground black pepper
1 tablespoon lime juice (optional)
1/4 cup chopped cilantro (optional)

Steps:

  • Remove and discard husks from the tomatillos and rinse well. Place in a medium sauce pan with the water and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until tomatillos are softened, about 10 minutes. Let cool slightly and pour into blender container; blend or pulse to desired smoothness. Set aside.
  • While tomatillos are cooking, roast poblanos. Place on a baking sheet under broiler, turning frequently until skins are blackened and blistered all over. Alternately, place over gas burner of stove, turning with long-handled tongs--take care not let handles of tongs overheat and burn your hands. When chiles are blackened all over, place in a large bowl and cover with plastic wrap or a dish towel. Let sit for 15-20 minutes, until cool enough to handle. Rub skins from chiles; cut in half and discard stems and seeds. Dice chiles and set aside.
  • Heat oil in a large skillet over medium heat. Add onions, bell pepper, and carrots to skillet and sauté until onions become translucent, 5-7 minutes. Stir in garlic and cook for an additional 2-3 minutes, stirring so garlic doesn't burn. Add diced poblanos, tomatillo mixture, can tomatoes, oregano and cumin. Stir and bring to a boil. Reduce heat and simmer, partially covered, for 15-20 minutes.
  • If stew gets too thick, add additional water or chicken broth to desired thickness. Season to taste with salt and pepper and stir in lime juice and oregano, if using. Add meat or other ingredients and cook for an another 10-15 minutes and serve over steamed white rice with hot tortillas on the side.

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