Beef Stew With Poblanos Tomatillos And Potatoes Recipes

ROASTED POBLANO BEEF STEW

I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Roasted Poblano Beef Stew image

Steps:

Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.

Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

Ingredients

5 poblano peppers
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) beef broth
2 medium tomatoes, chopped
1/3 cup minced fresh cilantro
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 large potatoes, peeled and cut into 1-inch cubes

BEEF STEW WITH POBLANOS, TOMATILLOS, AND POTATOES

From Cooking Light. When I MADE THIS stew, I did end up adding a bit more salt and pepper, and a squeeze of fresh lime. It was delicious!

Provided by kitchenslave03

Categories Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

Beef Stew With Poblanos, Tomatillos, and Potatoes image

Steps:

Preheat broiler.
Place poblanos on a foil lined baking sheet; broil 10 min or til blackened and charred, turning occasionally. Place in a freezer bag or a bowl covered with plastic wrap. Let stand 15 minute Peel chilies; cut in half lengthwise. Discard seeds and membranes. Chop chilies and set aside.
Heat 1 t oil in large Dutch oven over med-high. Add onion; saute 10 min or til tender and golden. Spoon into large bowl.
Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking excess off. Heat remaining oil in pan over med-high. Add half of beef; sprinkle with 1/4 t salt. Cook 6 min, browning on all sides. Add browned beef to onion. Repeat browning with remaining beef and salt.
Add beer to pan, scraping up browned bits. Add chilies, 2 c water, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a simmer. Stir in beef and onions. Cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.
Stir in potatoes. Simmer, uncovered, 50 min or til beef and potato are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 t salt and pepper. Ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 T cheese and garnish with cilantro.

Nutrition Facts : Calories 609, Fat 32.2, SaturatedFat 12.1, Cholesterol 118, Sodium 651.9, Carbohydrate 42, Fiber 5.6, Sugar 7.7, Protein 35

Ingredients

2 poblano chiles
1 tablespoon olive oil, divided
2 cups onions, chopped
1/3 cup flour
2 lbs beef stew meat, in bite sized pieces
1 teaspoon salt, divided
12 ounces pale mexican beer, like Corona
2 cups water
1 cup green pepper, chopped
1 teaspoon fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons cumin
6 garlic cloves, minced
28 ounces tomatillos, canned-drained and crushed
14 ounces low sodium beef broth
6 cups white potatoes, peeled and cut in 1 inch cubes
1/2 teaspoon fresh pepper
3/4 cup queso fresco, crumbled
cilantro

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Web May 17, 2020 Either way works. I usually use a pair of tongs and just let them roast for about 5 minutes on the stove. If you don’t have a gas …
From littlespicejar.com
5/5 (16)
Category Beef
Servings 6
Total Time 2 hrs 5 mins

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.
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.
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.
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.

Beef Stew With Poblanos Tomatillos And Potatoes Recipes

ROASTED POBLANO BEEF STEW

I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas

BEEF STEW WITH POBLANOS, TOMATILLOS, AND POTATOES

From Cooking Light. When I MADE THIS stew, I did end up adding a bit more salt and pepper, and a squeeze of fresh lime. It was delicious!

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