Print

Mexican Green Chile Beef Stew

green chile beef stew
Print Recipe

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups roasted green chiles, chopped (Hatch, Anaheim, or poblano)
  • 1 can (14 oz) diced tomatoes, preferably fire-roasted
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano (optional)
  • 2 bay leaves (optional)
  • 2 cups beef broth, low sodium recommended
  • Salt and pepper, to taste
  • 1 medium potato, diced (optional)
  • 2 medium carrots, diced (optional)
  • 1 cup corn kernels, fresh or frozen (optional)
  • 1–2 tablespoons lime juice (optional)
  • ¼ cup fresh cilantro, chopped, for garnish
  • 1 avocado, diced, for serving (optional)

Instructions

  1. Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Working in batches, brown the beef cubes on all sides until they develop a caramelized crust, about 3-4 minutes per batch. Transfer browned beef to a plate.
  4. Reduce heat to medium and add the diced onion to the same pot. Cook for 3-4 minutes until softened.
  5. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Stir in the chopped roasted green chiles, diced tomatoes, ground cumin, and Mexican oregano and bay leaves if using. Cook for 2 minutes.
  7. Return the browned beef to the pot along with any accumulated juices. Pour in the beef broth and stir to combine.
  8. Bring to a boil, then reduce heat to low. Cover the pot and simmer gently for 1½ hours, stirring occasionally.
  9. If adding potatoes and carrots, introduce them after the initial hour of cooking and continue to simmer for the remaining 30 minutes.
  10. If using corn kernels, add them during the last 10 minutes of cooking.
  11. Taste the stew and adjust the seasoning with additional salt and pepper as needed.
  12. Remove from heat and stir in fresh lime juice if using. Discard bay leaves.
  13. Serve hot, garnished with fresh cilantro and diced avocado if desired.

Notes

  • For the most authentic flavor, roast your own green chiles under the broiler or on a grill until blackened, then steam in a covered bowl, peel, seed, and chop.
  • This stew tastes even better the next day after flavors have had time to meld.
  • Adjust the spiciness by choosing milder chiles like Anaheim for a family-friendly version, or spicier varieties like Hatch for heat lovers.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Mexican Green Chile Beef Stew, green chile beef stew, mexican beef stew, spicy beef stew, beef and chile recipe

Find it online: https://www.joyliciousrecipes.com/mexican-green-chile-beef-stew-easy-bold/