Roasted Poblano Beef Stew

Roasted Poblano Beef Stew will have you diving into a bowl filled with chunks of tender beef, smoky chiles, and tender vegetables in a savory broth. This hearty stew is the warm hug we all need in the cooler weather. So, crack open a cerveza because soup season is here!

Whether you’re looking for something comforting to serve up on the weekend or even a great dish to add to your next game day lineup, this beef stew with beer is it. Combining flavors reminiscent of Chuck Roast Chili with the cornucopia of vegetables you’ll find in your favorite beef stew recipe, this will satisfy everyone.

Why You’ll Love This Recipe

• Easy Process – There’s nothing complicated about this poblano beef stew. The most work is at the front end, simply searing your chuck roast and chopping your vegetables. Then just allow it all to simmer and become tender.
• Make Ahead – Somethings just taste better the next day and this southwestern beef stew is one of them. That also makes this ideal for meal prep. Make it on a Sunday and enjoy it throughout the week for an easy lunch or dinner. It also freezes well.
• Customizable – Feel free to swap out any of the vegetables for either what you have on hand, or what you like.

Ingredient Highlights

• Beef – This recipe calls for a chuck roast that you cut into chunks, but you can also purchase stew meat for this recipe. You’ll need between two to three pounds. Use what you like and what looks good at the store.
• Seasonings – Chili powder, cumin, and Mexican oregano give this beef stew Tex-Mex vibes. Make sure that you’re using chili powder which will be a combination of spices and will also include some salt. Bay leaves add an earthy element.
• Vegetables – Besides the freshly roasted poblanos you’ll also need a sweet red bell pepper, onions, carrots, celery, garlic, red potatoes, a jalapeno, and corn. Don’t forget to finish with fresh cilantro and top this poblano beef stew off with slices of avocado and jalapeno peppers.
• Tomato Products – Tomato paste adds both sweetness and a little silkiness to the broth, and fire roasted tomatoes add another smoky element that compliments the grilled poblanos. If you can find them, fire roasted tomatoes with green chilis add even more flavor.
• Beer – In addition to beef broth, beer also makes up the liquid for this beef stew. Use your favorite cerveza. A lager or pilsner will add a light, bright note while a dark beer will give more of an earthy, malty flavor. I prefer lagers for this but again, use what you like.

How to Make Roasted Poblano Beef Stew

• Roast your poblanos. Prepare your grill for direct grilling. Place the clean poblanos on the hot grate. Rotate them every couple of minutes until the skin is blistered and charred on all sides. Place them in a zip top bag and allow them to steam and cool off. Once cool, wipe off the skin and remove the seeds. Dice them up and set aside.
• Sear your chuck roast. Heat a large Dutch oven over medium high heat and add oil. Cut your chuck roast into about 1″ cubes and season lightly with salt and pepper. Working in batches add the beef to the pot and allow each side to sear. You don’t want to crowd the pot as that will cause the beef to steam instead. Don’t rush this process. Remove the beef to a plate.

• Sauté your vegetables. Add the onions, carrots, celery, red bell pepper, and jalapeno to the pot and season with the remaining salt. Allow them to cook for 5-8 minutes until just becoming tender. Add the garlic and cook for one minute.
• Cook the spices and tomato paste. Add your chili powder, cumin, and Mexican oregano and cook for one minute. Next add the tomato paste and stir it into the vegetables. Keep stirring for a minute or two until it is darker in color.
• Deglaze with beer and add the canned tomatoes, and poblanos. Pour in the beer and stir, making sure to scrape up all of the brown bits, or fond, from the bottom of the pot. Allow it to cook for a couple of minutes before stirring in the canned tomatoes and roasted poblanos.

• Add the beef and broth and let simmer. Add the beef back into the pot along with any juices. Add the broth, bay leaves, and Worcestershire sauce. Stir to combine. Let the poblano beef stew come to a simmer and then cover it with a lid. Turn the heat to low and allow it to cook for two hours and then add the potatoes. Allow the stew to continue to simmer until the beef is tender, about 2 1/2 – 3 hours.
• Skim off the fat. Depending on how fatty your chuck roast is you may want to skim any excess fat off from the top of the stew.
• Add the corn, cilantro, and lime juice. Uncover the pot and stir in the frozen corn, allowing it to warm through. Stir in the cilantro and lime juice and taste for seasoning.

Variations and Substitutions

• If you don’t cook with beer you can omit it entirely from this recipe.
• Use your favorite vegetables. Green beans, frozen peas, mushrooms, and zucchini are all great additions. For vegetables like zucchini that are quick cooking don’t add them until the end.
• Add another layer of smoky flavor and add one or two diced chipotles in adobo.
• Stew is all about the toppings. Sour cream, grated cheese, crumbled cotija, cilantro, and avocado slices are all great toppings.
• Have fun with the dippers. Crusty bread, charred tortillas, and cornbread are great options to sop up the broth.
• You can use stew meat in place of the chuck roast.
• Want to add even more protein and texture to this stew? Add a can of drained and rinsed black beans or pinto beans.
• Replace the roasted poblanos with other types of peppers such as Hatch chiles or Anaheims.

How to Store Roasted Poblano Beef Stew

• Allow the soup to cool to room temperature. Transfer it to an airtight container or containers and keep it refrigerated for up to five days. You can reheat it on the stovetop or in the microwave.
• This also freezes well. Let it cool completely and then transfer it to freezer safe bags. It will last for up to three months in the freezer.

Tips From the Beach

• Don’t over crowd the pot when browning your meat. You want to develop a beautiful crust on the pieces of chuck. If the pan is too crowded the meat will steam instead of searing.
• For a thicker stew, mix together one tablespoon of room temperature unsalted butter with one tablespoon of flour to form a paste. Drop in pieces of the mixture and stir until dissolved before adding the corn. Let the stew come back to a simmer and cook until thickened and the follow the rest of the recipe.
• Cut your vegetables into chunkier pieces so they retain texture and don’t become too mushy during cooking.
• If you feel like the stew needs a little more salt try an extra splash of Worcestershire for more flavor.

Looking for more soup ideas? Make sure to check out Homemade Wonton Soup, Sopa de Lima, and Roasted Poblano Corn Chowder!

Roasted Poblano Beef Stew

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Roasted Poblano Beef Stew will have you diving into a bowl filled with chunks of tender beef, smoky chiles, and tender vegetables in a savory broth.

• Author: Nicole Stover
• Prep Time: 30
• Cook Time: 180
• Total Time: 3 hours 30 minutes
• Yield: 6-8 1x
• Category: Stew
• Method: Simmering
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2–3 pounds chuck roast, cut into 1″ cubes
• 3 poblano peppers, roasted, peeled, seeds removed, diced
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided
• 1 teaspoon freshly cracked black pepper
• 1 large sweet onion, diced
• 3 ribs of celery, large dice
• 4 carrots, peeled and large dice
• 1 jalapeno, diced, remove seeds for less heat if desired
• 1 red bell pepper, seeds removed, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 2 tablespoons tomato paste
• 14.5 ounces fire roasted tomatoes with green chilis or fire roasted tomatoes
• 1 cup beer, lager or pilsner recommended
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 64 ounces beef broth
• 2 large red potatoes, large dice
• 10 ounces frozen corn, about 1 1/2 cups
• 1/3 cup cilantro, chopped, plus extra for serving
• Juice of 1/2 lime, plus extra for serving

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Instructions

1. Heat a grill for direct grilling. Place the poblanos on the hot grate. Turn them every minute or so until the skin is blistered and all sides are charred. Transfer them to a zip top bag and allow the to steam and cool. Peel off the skin, remove the seeds, and dice. Set aside.
2. Heat a large Dutch oven over medium high heat with oil. Pat the beef dry and season with half of the salt and all of the pepper. Working in batches place the meat in the pot. Let each side sear for a couple of minutes until browned. Remove from the pan and continue with remaining meat.
3. Turn the heat to medium. Add the onions, carrots, celery, jalapeno, and red bell pepper. Season with kosher salt and pepper. Allow the vegetables to sauté for 5-8 minutes until becoming tender.
4. Add the garlic and let cook for 1 minute.
5. Add the chili powder, cumin, and Mexican oregano and stir. Let cook for a minute.
6. Stir in the tomato paste and allow it to cook for a minute or two until slightly darkened in color.
7. Pour in the beer and stir. Let cook for 1 minute.
8. Add the canned tomatoes and poblanos. Stir to combine. Add the meat back into the pot along with any juices. Stir in the broth, bay leaves, and Worcestershire sauce. Allow the mixture to come to a simmer and then cover. Turn heat to low.
9. Let the stew cook for 2 hours, stirring occasionally.
10. Stir in the potatoes and allow the stew to cook until the beef and potatoes are tender, about 2 1/2 to 3 hours.
11. Skim off any fat if desired.
12. Stir in the corn and allow it to warm through. Remove the bay leaves.
13. Stir in the cilantro and lime juice. Taste for seasoning.
14. Serve with additional cilantro, lime wedges, avocado slices, and jalapenos if desired.

Notes

1. If you want a thicker stew, mix together a tablespoon of room temperature unsalted butter and a tablespoon of flour to form a paste. Drop little pieces of it into the stew and stir until dissolved. Allow it to simmer until thickened. You’ll want to do this step before adding the corn.
2. Don’t over crowd the pan when browning the meat. It’s better to work in batches so your meat sears. If the pan is overcrowded the meat will steam and not build up that crust.
3. Feel free to use any of your favorite vegetables. Green beans, mushrooms, zucchini, and peas are all delicious in this. 
4. Instead of chuck roast you can also use stew meat.
5. You can omit the beer from this recipe completely if you don’t cook with alcohol.