Beef, Green Chili and Tomato Stew

Submitted by HEP MEP

"I printed this off of allrecipes.com 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"

 

• Ready In: 3hrs 30mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 1⁄4 cup vegetable oil
• 3 lbs boneless beef chuck roast, cut into 1 inch cubes
• 2 onions, chopped
• 2 garlic cloves, minced
• 3 -4 red potatoes, cut into cubes
• 1 (29 ounce) can roma tomatoes, with juice
• 2 (4 ounce) cans chopped green chilies, drained
• 1 (12 ounce) can beer
• 1 cup beef broth
• 2 teaspoons dried oregano, crushed
• 1 1⁄2 teaspoons ground cumin
• 2 tablespoons Worcestershire sauce
• salt
• pepper

directions

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.

Reviews

[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 had...um...3 helpings. (*BURP!*) Good eats, MEP. Thanks!

 

[nemokitty]

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.

 

[DeAnna Owens]

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!

 

[Bill Gray]

I chose this recipe based on what I had on hand, in an effort to avoid a trip to the grocery store and miss todays NASCAR race. I chose well based on feed back from the family. My substitutions included 2 New York and 1 Ribeye steaks rather than the chuck roast, black beans instead of potatoes and beef bouillon instead of beef stock. I served this dish over left over rice and washed it down with a beer......excellent! P.S. I love this web-site, thank you. BCG.