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    You are in: Home / Recipes / Beef, Green Chili and Tomato Stew Recipe
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    Beef, Green Chili and Tomato Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    HEP MEP's Note:

    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

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    Units: US | Metric


    1. 1
      In a Dutch oven, heat oil over medium heat until hot.
    2. 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. 3
      In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
    4. 4
      Stir in the garlic and cook for one more minute.
    5. 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. 6
      Season with salt and pepper to taste.
    7. 7
      Bring to a boil and reduce heat.
    8. 8
      Simmer, partially covered, for 2 1/2 hours or until meat is tender.

    Ratings & Reviews:

    • on April 15, 2003


      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!

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    • on September 03, 2009


      Very good! I used 1 can of diced tomatoes with green chilies, added some cutup jalapenos in the fridge, used a beef bouillon cube with 1 cup of water and cut the recipe in half and we have enough for a dinner this weekend. Going in the keeper file. Made for the MEP Cookathon 2009.

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    • on January 31, 2009


      A very nice twist on traditional stew. I used one can of Mexican Rotel in place of the roma tomatoes & green chiles. This is excellent served with flour tortillas stuffed with a little mexican cheese.... a great dipping tool!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Beef, Green Chili and Tomato Stew

    Serving Size: 1 (397 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 620.1
    Calories from Fat 366
    Total Fat 40.7 g
    Saturated Fat 14.4 g
    Cholesterol 117.4 mg
    Sodium 229.0 mg
    Total Carbohydrate 25.2 g
    Dietary Fiber 3.5 g
    Sugars 6.6 g
    Protein 35.1 g

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