Recipe by kitchenslave03
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!
- 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
Directions See How It's Made
- 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.