Beef, Green Chili and Tomato Stew

READY IN: 3hrs 30mins
Recipe by HEP MEP

I printed this off of over 2 years ago,and made it several times, until my husband said he didn't like it THAT much. I wanted it again, so I added the potatoes - then it was great! So the spuds are optional

Top Review by ThatBobbieGirl

MEPSTER - we had this for supper last night. I did an adaptation for the crockpot, because I'm just not home long enough before suppertime to cook it as listed. The night before, I browned the meat, and sauteed the onions & garlic. I put the meat back in, and added just the beer. Got it up real hot to cook off the alcohol as much as possible. Then I stirred in the oregano, cumin & worcestershire before I put it into a shallow covered dish to refrigerate overnight. When I got up the next morning, I peeled two VERY large potatoes and cubed them into the crockpot; dumped the meat mixture in, and added the tomatoes & green chilies. Having done a few crockpot adaptations, I decided that the 1 cup of beef broth would result in a very soupy sort of stew, so instead I used one packet of instant low sodium beef bouillon (makes 1 cup of bouillon) without dissolving it in water first. I just stirred the powder in along with the tomatoes. I cooked it on low for about 10 hours. I had no idea what it would taste like, but I love green chiles in many dishes, and everything else is standard fare for our house - just never put it together like this before. Well, when we came home, (me, my kids, and a couple of their friends) one of them said they could tell we were having Chili for dinner. I said, "Well, not quite, but there ARE chilies in it." My kids both loved it, their guests loved it and had seconds (my kids don't eat much when the have friends over - or they probably would have had seconds as well) and I helpings. (*BURP!*) Good eats, MEP. Thanks!

Ingredients Nutrition


  1. In a Dutch oven, heat oil over medium heat until hot.
  2. Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
  3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
  4. Stir in the garlic and cook for one more minute.
  5. Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
  6. Season with salt and pepper to taste.
  7. Bring to a boil and reduce heat.
  8. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

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