I love this recipe because it’s cozy, flavorful, and perfect for slow cooking. I enjoy how the green chiles add gentle heat without overpowering the dish, and the potatoes make it extra comforting. It’s also a great one-pot meal, which means less cleanup and more time to enjoy the food.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds beef chuck or stew meat 2 tablespoons oil Salt, to taste Green chiles Potatoes Onion Garlic Beef broth Cumin Black pepper
Directions
I start by heating the oil in a large pot or Dutch oven over medium-high heat. I season the beef with salt, then brown it on all sides to build flavor. Once browned, I remove the beef briefly and set it aside.
In the same pot, I add chopped onion and cook it until softened, then stir in garlic and cook just until fragrant. I return the beef to the pot, add green chiles, peeled and diced potatoes, cumin, black pepper, and enough beef broth to cover everything.
I bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer until the beef is very tender and easily shreds with a fork. Before serving, I shred the beef directly in the pot and stir everything together so the flavors fully combine.
Servings and Timing
This recipe makes about 6 servings. I usually plan around 20 minutes of prep time and about 2 hours of simmering time, depending on the cut of beef, for a total of roughly 2 hours and 20 minutes.
Variations
I like to add diced tomatoes when I want a slightly richer broth. Sometimes I use pork instead of beef for a different take. If I want more heat, I add jalapeños or a pinch of chili flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
FAQs
Can I make this in a slow cooker?
I like browning the beef first, then transferring everything to a slow cooker and cooking on low for 6 to 8 hours.
What kind of green chiles work best?
I usually use canned Hatch-style green chiles, but roasted fresh chiles work beautifully too.
Can I freeze this dish?
I freeze it in airtight containers for up to 3 months and thaw it overnight in the refrigerator.
Why is my beef tough?
When this happens, I know it just needs more time to cook until the connective tissue breaks down.
Can I make this less spicy?
I reduce the amount of green chiles or use mild ones to keep the flavor without too much heat.
Conclusion
This hearty beef with green chile and potatoes is one of those recipes I keep coming back to when I want comfort food with personality. I love how simple ingredients turn into a rich, satisfying stew that’s perfect for sharing or enjoying as leftovers. It’s warm, filling, and always hits the spot.
This rich and comforting beef stew is loaded with tender meat, soft potatoes, and flavorful green chiles—perfect for cozy nights and one-pot dinners.
Ingredients
2 pounds beef chuck or stew meat
2 tablespoons oil
Salt, to taste
1 large onion, chopped
3–4 garlic cloves, minced
2–3 green chiles (canned or fresh roasted), chopped
3–4 medium potatoes, peeled and diced
3–4 cups beef broth (enough to cover ingredients)
1 teaspoon cumin
1/2 teaspoon black pepper
Optional Add-ins:
1 cup diced tomatoes (for richer broth)
Jalapeños or chili flakes (for extra heat)
Instructions
Brown the Beef:
Heat oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and brown on all sides. Remove and set aside.
Sauté Aromatics:
In the same pot, add chopped onion and cook until softened. Stir in garlic and cook until fragrant (about 30 seconds).
Simmer:
Return beef to the pot. Add green chiles, diced potatoes, cumin, black pepper, and enough beef broth to cover. Bring to a gentle boil.
Slow Cook:
Reduce heat to low, cover, and simmer for about 2 hours, or until beef is tender and easily shredded.
Finish:
Shred the beef directly in the pot. Stir to combine all ingredients and let simmer uncovered for 5 more minutes to thicken slightly if desired.
Serve:
Enjoy hot in bowls. Optional: garnish with fresh cilantro or a squeeze of lime.
Notes
Make it in a slow cooker: Brown beef first, then transfer all ingredients to a slow cooker. Cook on LOW for 6–8 hours.
Make it less spicy: Use mild green chiles or reduce the amount.
Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on stovetop with a splash of broth if too thick.
