Roasted Poblano Beef Stew

Total Time:Prep: 40 min. + standing Cook: 2 hours

Recipe by Greg Fontenot

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

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

TEST KITCHEN APPROVED

Roasted Poblano Beef Stew

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Yield:8 servings (3 quarts)
Prep:40 min
Cook:2 hours
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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
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Directions

  1. 1
    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.
  2. 2
    Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
  3. 3
    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.
  4. 4
    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

1-1/2 cups: 337 calories, 15g fat (5g saturated fat), 74mg cholesterol, 808mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
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