Description

This hearty Beef Stew is a rich, comforting bowl of tender beef, green chiles, and potatoes simmered in a smoky, spiced tomato-beef broth. Perfect for cold nights, it’s a family favorite with a little Southwestern flair.

Ingredients

2 pounds chuck roast, cut into cubes

1 tablespoon oil

1 cup diced onion

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

4 cups beef broth (low sodium preferred)

1 can (10 oz) diced tomatoes

1 can (4 oz) green chiles

3 medium Yukon Gold potatoes, diced

Salt and pepper, to taste

Fresh jalapeños, sliced (optional, for garnish)

Sour cream, for topping

Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Cut chuck roast into bite-sized cubes, pat dry, and season with salt and pepper.

2. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.

3. In the same pot, add diced onion. Sauté until golden and soft. Add minced garlic, cumin, and paprika. Stir until fragrant.

4. Deglaze with a splash of beef broth, scraping up any browned bits.

5. Pour in remaining beef broth, diced tomatoes, and green chiles. Return beef to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours.

6. Add diced potatoes. Simmer uncovered for 30 minutes or until potatoes are tender and the stew has thickened.

7. Taste and adjust seasoning. Serve hot with sour cream, jalapeños, and fresh parsley if desired.

Notes

For extra richness, add a splash of red wine during the deglazing step.

Always brown the beef in batches to avoid overcrowding the pan.

Yukon Gold potatoes hold up best in the stew and add a creamy texture.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Dinner
Method: Stovetop
Cuisine: American, Southwestern

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 4g
Sodium: 720mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg