Description
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.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: One-Pot, Slow-Cooked
- Cuisine: American, Southwestern
