Hearty Poblano Beef Stew

The heartiest bowl of poblano beef stew! This stew is straightforward but loaded with oh such a lot goodness. It’s warm, it’s cozy, it’s perfect for cold evenings!

Big, hearty bowls of poblano stew need only one thing to form them extra perfect. I can’t catch on off my mind! Especially when crusty bread is involved.

Hearty Poblano Beef Stew
Hearty Poblano Beef Stew

Just a warm and comforting bowl of the smokiest poblano and chipotle pepper stew that’ll give your regular old stew a run it’s money. Just a touch facelift and you recognize , get the family excited again about basic food again. 

What I would like you to understand is that this stew is loaded with an equivalent goodness we like from an honest stew recipe. It’s got the potatoes, check. and therefore the tender chunks of beef, check. Also, the flavorful hearty broth, check. 

But what it also has is these deliciously smoky poblano peppers that add the heartiest depth of flavor. Also, cooking something for a few of hours and making it taste like it’s been slow simmered all day.

Hearty Poblano Beef Stew

INGREDIENTS :
  • 3 large poblano peppers
  • 1 ½ pounds beef chuck roast (cut into 1- inch cubes) (see notes)
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 1 tablespoon garlic, minced
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups beef or chicken broth
  • 1 chipotle pepper (plus 1-2 tablespoons adobo sauce (omit to make it less spicy)
  • 1 (15 ounce) can fire-roasted tomatoes
  • 2 medium potatoes, cut into 1 inch cubes
  • 2 -3 tablespoons chopped cilantro
INSTRUCTIONS :
  1. POBLANOS: Char the poblano peppers over an open flame for about 5 minutes, turning as necessary to char evenly. You can also broil them under the broiler in the oven for about 5-7 minutes turning a couple times until all the sides are charred. Place the peppers in a bowl and cover the bowl with foil or plastic wrap for 10-15 minutes. You can brown the meat for the stew while you wait. When the peppers are done, use a spoon to help scrape off the charred skin. Remove the stem, seeds, and ribs and discard. Dice the chilis into 1 inch pieces, set aside until ready to use in the stew.
  2. STEW: Heat the oil in a large dutch oven or stock pot over medium high heat. Sprinkle the beef with salt and pepper and  brown in batches. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.
  3. Add the onions and scrape the brown bits on the bottom of the pan with a wooden spoon. Cook the onions for 3-5 minutes or until the start to turn translucent. Add the garlic, and cook for another 30 seconds before adding in the seared beef, poblano peppers, cumin, oregano, broth, chipotle pepper, adobo sauce, and fire roasted tomatoes.
  4. Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1- 1 ½hours or until the beef is tender. Add the diced potatoes at this point and allow to cook for another 10-20 minutes or until the potatoes are cooked all the way through. Top with cilantro and serve with crusty bread.

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