Beef, Green Chili and Tomato Stew Recipe - Allrecipes.com
Beef, Green Chili and Tomato Stew Recipe
  • READY IN 3 hr

Beef, Green Chili and Tomato Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 30 mins
  • READY IN

    3 hrs

Directions

  1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
  3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
  4. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2005

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.

 
Most Helpful Critical Review
Jan 10, 2011

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.

 
Aug 27, 2007

Yum,Yum,Yum! 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.

 
Aug 15, 2005

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.

 
Apr 26, 2010

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!

 
Mar 19, 2003

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.

 
Jan 13, 2011

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.

 
Oct 12, 2010

really good

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 647 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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