Recipe by Kimber
"I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal."
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beef chuck roast, cut into 3/4 inch cubes
1 (28 ounce) can
roma tomatoes, with juice
2 (4 ounce) cans
chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle
dried oregano, crushed
1 1/2 teaspoons
salt to taste
ground black pepper to taste
I was concerned when making this stew if it would seem like it was missing something since there are so few ingredients. My husband and I both LOVED this stew. It was very flavorful & filling and didn't need anything else other than crusty bread to soak up the stew. I didn't use a beer but added extra beef stock instead. I also floured the meat before cooking - it seemed to thicken up the stew. I cooked it for 3 hours & the meat was tender & perfect. Great recipe.
I'm sorry but this dish is completely flavorless. The only good thing I can say is the chuck (stewing meat) comes out very tender but any meat will simmered for 2 1/2 hours.
This is soooo good! I made a few changes. I browned the meat, onions, and garlic and put it in the crockpot instead of cooking them on the stove. I feel that it could of used a bit more beer, so next time I'll use a whole bottle for 3 servings instead of half a bottle.
Great recipes - I used 2 cans of rotel tomatoes and 1 can of garlic whole tomatoes - YUMMY I have made this four times now and each time its gotten rave reviews from friends and family. Thanks for sharing.
Really nice - almost surprisingly so. I thought I was going to play with this recipe, and perhaps thicken it, but it did some excellent stuff while it was cooking and turned out really well without my help. The broth is rich, but simple, and does enough thickening on it's own. I threw some cilantro and fresh jalepeno on top and called it delicious. Thanks for the recipe!
Wonderful taste! I added a little more garlic and thickened up with a bit of flour & butter mixture at the end. My husband & kids loved it!! And real easy!! I served it over a biscut & with a salad.
This was outstanding! I used frozen, roasted New Mexico chiles instead of canned and simmered closer to 3 1/2 hours. The meat was tender and the flavor was wonderful.
This "Beef, Green Chili and Tomato Stew" recipe was quite good, and the flavor combination of green chile peppers with cumin reminded me of "chili con carne." If I were to make this again, I would quadruple the onions since I love onions in "chili," and fry the cumin with the onions to take the "raw edge" off it. I transferred all the ingredients to my slow cooker after browning, and mine was done after 6 hours on low. Thank you Kimber for sharing your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef, Green Chili and Tomato Stew
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 302
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