Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups roasted green chiles, peeled and chopped
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 pound potatoes, peeled and cut into chunks
- 1 tablespoon all-purpose flour (optional, for thickening)
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until all sides are seared, then set aside.
- Reduce heat to medium. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Add chopped green chiles, cumin, and oregano. Stir well to coat the vegetables with the spices.
- Return browned beef to the pot. Pour in beef broth and scrape up any browned bits from the bottom.
- Season with salt and pepper. Bring to a simmer, cover, and cook for 1½ hours, stirring occasionally.
- Add potatoes and continue cooking uncovered for 30 minutes, until potatoes are tender and sauce has thickened.
- If a thicker sauce is desired, stir in flour and simmer for a few more minutes.
- Serve hot with tortillas, rice, or beans as desired.
Notes
- Use fire-roasted green chiles for deeper flavor.
- Mash a few potato chunks into the stew to naturally thicken the sauce without flour.
- This dish tastes even better the next day after the flavors meld.
- Adjust spice level by using mild, medium, or hot green chiles.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: New Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 3g
- Sodium: 760mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg
