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Roasted Poblano Beef Stew

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 Scale
  • 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

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.

Find it online: https://beachgirlgrills.com/roasted-poblano-beef-stew/