Green Chile Beef Stew

READY IN: 3hrs 35mins
Recipe by deborah03

from the El Paso Times newspaper in El Paso, Texas. It is made and served at the Koo-bah Cantina.

Top Review by Helping Hands

This was very good! I made a smaller batch, and omitted only the carrots, because I did not have any on hand. It made a nice, hearty, spicy, flavorful stew, and I appreciated that it uses beef, instead of pork. Served it with warm tortillas and butter, and it made for a lovely meal on a cold night!

Ingredients Nutrition

Directions

  1. In a really big pot, saute onions and garlic with about 2 tablespoons of olive oil.
  2. Add tomatoes and green chile.
  3. Add beef and water and cook on medium heat for ablout 3 hours until beef is cooked tender.
  4. Add celery, potatoes, and carrots.
  5. Add salt and pepper.
  6. Add chicken stock.
  7. Cook on medium-high heat for ablout 20 minutes until potatoes are done.
  8. Serve stew in a bowl and top with Monterey Jack cheese. Serve with bread.

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