Santa Fe Beef and Green Chile Stew
Dive into the hearty, Southwestern flavors of Santa Fe with this rich and comforting Beef and Green Chile Stew. Tender chunks of seared beef chuck roast are simmered to perfection in a savory broth infused with roasted green chiles, aromatic spices like cumin and smoked paprika, and a hint of oregano. Russet potatoes add a satisfying heartiness, while a final touch of fresh cilantro and a squeeze of lime juice brighten the dish with a zesty finish. This easy-to-make stew is the perfect blend of smoky, spicy, and savory, ideal for cozy family dinners or entertaining guests. Serve it warm with crusty bread or tortillas for an authentic New Mexico-inspired meal that will leave everyone asking for seconds. Perfect for lovers of Southwestern cuisine, this recipe is a must-try for comforting cold-weather nights!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 cups Green chiles (roasted, peeled, and chopped)
- 2 large Russet potatoes
- 4 cups Beef broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.25 cups Cilantro
- 1 tablespoon Lime juice
Instructions
Trim excess fat from the beef chuck roast and cut it into 1-inch cubes. Pat the beef dry with paper towels and season with 1 teaspoon each of salt and ground black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until all sides are browned, about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Sauté until softened and translucent, about 5-6 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Return the beef to the pot, then add the roasted and chopped green chiles, diced potatoes, beef broth, ground cumin, smoked paprika, oregano, and the remaining 1 teaspoon of salt. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 90 minutes, stirring occasionally, until the beef is tender and the flavors are fully developed.
Taste the stew and adjust seasonings with more salt or pepper, if needed. Stir in the chopped fresh cilantro and lime juice just before serving for a burst of fresh flavor.
Ladle the stew into bowls and serve warm with crusty bread or tortillas on the side.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8969 mg | 390% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 34.4 g | ||
| Protein | 200.5 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 7600 mg | 162% | |
*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.
