I love making this simple green chile stew when I want something warm, hearty, and deeply comforting. I slowly simmer tender beef with roasted green chiles and potatoes until everything comes together in a rich, flavorful broth. I always serve it with fresh tortillas, and it feels like the kind of meal that brings calm and comfort to the table.
Why You’ll Love This Recipe
I love this recipe because it is straightforward, filling, and packed with bold green chile flavor. I enjoy how the beef becomes tender while the potatoes soak up the savory broth. I also like that it uses simple pantry ingredients and turns them into something that tastes like it simmered all day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 pounds beef stew meat, cut into bite-size cubes
2 tablespoons olive oil
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 medium onion, chopped
3 garlic cloves, minced
2 cups roasted green chiles, peeled and chopped
3 medium potatoes, peeled and diced
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cups beef broth
1 cup water, as needed
fresh tortillas, for serving
Directions
I start by seasoning the beef with salt and black pepper. I heat the olive oil in a large pot over medium-high heat and brown the beef in batches until it develops good color on all sides. I remove the beef and set it aside.
In the same pot, I add the chopped onion and cook it until softened. I stir in the garlic and cook for about 30 seconds until fragrant. I add the roasted green chiles, cumin, and oregano, stirring well to combine.
I return the beef to the pot and add the diced potatoes. I pour in the beef broth and enough water to just cover everything. I bring the stew to a gentle boil, then reduce the heat and let it simmer uncovered for about 1 hour, stirring occasionally, until the beef is tender and the potatoes are fully cooked. I taste and adjust the seasoning before serving.
I sometimes add an extra cup of green chiles when I want a stronger chile flavor. I also like mixing in a small pinch of chili powder or smoked paprika for added depth. For a thicker stew, I occasionally mash a few of the potatoes directly in the pot.
Storage/Reheating
I store leftover stew in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over medium-low heat and add a little broth or water if needed. I find the flavors become even better after a day.
FAQs
Can I make this stew ahead of time?
I often make it a day in advance because the flavors deepen and improve overnight.
What kind of green chiles work best?
I usually use roasted Hatch or Anaheim green chiles, depending on availability and preferred heat level.
Can I freeze this stew?
I freeze it in freezer-safe containers for up to 3 months and thaw it in the refrigerator before reheating.
How spicy is this stew?
I find it mildly spicy, but the heat level depends on the green chiles used.
What do I serve with green chile stew?
I always serve it with fresh tortillas, but it also pairs well with rice or a simple salad.
Conclusion
I keep coming back to this simple green chile stew because it is comforting, satisfying, and full of bold flavor. I love how the tender beef, potatoes, and green chiles come together into a stew that feels both rustic and nourishing. Served with warm tortillas, it is a meal I never get tired of making.
This simple green chile stew is a hearty, comforting dish made with tender beef, roasted green chiles, and potatoes simmered in a rich broth. Perfectly paired with fresh tortillas, it’s a warm and satisfying meal ideal for any day of the week.
Total Time:1 hour 30 minutes
Yield:4 to 6 servings
Ingredients
1 1/2 pounds beef stew meat, cut into bite-size cubes
2 tablespoons olive oil
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 medium onion, chopped
3 garlic cloves, minced
2 cups roasted green chiles, peeled and chopped
3 medium potatoes, peeled and diced
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cups beef broth
1 cup water, as needed
Fresh tortillas, for serving
Instructions
Season the beef with salt and pepper.
Heat olive oil in a large pot over medium-high heat. Brown the beef in batches and set aside.
In the same pot, add the chopped onion and cook until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the roasted green chiles, cumin, and oregano, stirring to combine.
Return the beef to the pot and add diced potatoes.
Pour in beef broth and enough water to cover the ingredients.
Bring to a gentle boil, then reduce heat and simmer uncovered for about 1 hour, stirring occasionally.
Check that the beef is tender and potatoes are cooked through. Adjust seasoning if needed.
Serve hot with fresh tortillas.
Notes
Use Hatch or Anaheim green chiles for best flavor and preferred heat level.
Add extra green chiles for more spice or a pinch of smoked paprika for depth.
For a thicker stew, mash some of the potatoes directly in the pot.
Stew flavor deepens if made a day in advance.
Serve with tortillas, rice, or salad for a full meal.
