Green Chile Beef Stew
Warm up with a comforting bowl of Green Chile Beef Stew, a hearty dish that marries tender chunks of seared beef chuck with the smoky heat of roasted green chiles. Simmered to perfection with earthy spices like cumin and oregano, this one-pot wonder is packed with wholesome ingredients like russet potatoes, carrots, and a splash of zesty lime juice for a bright finish. With its rich, savory broth and a hint of spice, this stew is a Southwestern-inspired classic that’s both filling and flavorful. Serve it with warm tortillas or crusty bread, and garnish with fresh cilantro for a deliciously rustic meal the whole family will love. Perfect for chilly evenings, this recipe is your go-to for spicy comfort food that’s easy to make and impossible to resist!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup roasted green chiles, diced (Hatch chiles preferred)
- 2 medium russet potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
In a large bowl, combine the beef cubes with flour, salt, and black pepper. Toss to coat evenly.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
Return the beef to the pot and pour in the beef broth. Bring the mixture to a simmer.
Stir in the roasted green chiles, cubed potatoes, sliced carrots, ground cumin, and dried oregano. Cover and simmer on low heat for 75-90 minutes, or until the beef is tender and the vegetables are cooked through.
Stir in the lime juice right before serving. Adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with chopped fresh cilantro if desired. Serve with warm tortillas or crusty bread on the side.
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 27.4 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 6416 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
