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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
