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Home / Recipes / Soups & Salads

Beef, Green Chili and Tomato Stew

Soups & Salads

Beef, Green Chili and Tomato Stew

A fusion of savory beef, roasted green chiles, and tomatoes. Bold and rustic with a slow-cooked kick, often enjoyed with warm tortillas.

Ingredients

  1. 1/4 cup vegetable oil
  2. 3 pounds beef chuck roast, cut into 3/4 inch cubes
  3. 2 onions, chopped
  4. 2 cloves garlic, minced
  5. 1 (28 ounce) can roma tomatoes, with juice
  6. 2 (4 ounce) cans chopped green chile peppers, drained
  7. 1 (12 fluid ounce) can or bottle beer
  8. 1 cup beef broth
  9. 2 teaspoons dried oregano, crushed
  10. 1 1/2 teaspoons ground cumin
  11. 2 tablespoons worcestershire sauce
  12. salt to taste
  13. ground black pepper to taste

Directions

  1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
  3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
  4. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

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