Reviewed: Aug. 20, 2009

Very flavorful. I didn't have any canned chiles so I just used about 6 serrano peppers and crushed them in the blender.I used water instead of broth and it still came out wonderful. I ate it with a wedge of fresh ranchero cheese and bolillo bread.

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rubyoro0

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Reviewed: Jan. 26, 2009

I have made this recipe for my family quite a few times and we always enjoy it. I usually make it with pork, rather than beef and adjust the spiciness to suit our preferences. I have also halved the recipe, which also worked well. It is excellent served with rice. We also like to top it with sour cream.

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donnaah

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 21, 2008

I didn't have much beef, so I halved the recipe. Other than that I didn't make any changes. We really liked this and will make it again. Served it with tortilla chips.

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jae

Cooking Level: Intermediate

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Reviewed: May 7, 2008

Followed the recipe and the best I can say is that we managed to eat it but, barely.

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sandy

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Reviewed: Feb. 29, 2008

I loved this stew. The only thing I changed on the original recipe was I ommitted the beer, and added 1.5 c beef broth, total. It also made for good leftovers. I heated leftovers on the stove, and added a can of corn, a can of black beans, and another can of green chilies and simmered for 45 minutes. Turned out great!

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Revenant

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Reviewed: 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.

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Savannah Natalie

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Reviewed: Jul. 30, 2007

A nice recipe in case you like the beef and the adding of beer gives it a special touch. I didn't use so much beer however!

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MARIATSIMITAKI

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Reviewed: Mar. 19, 2006

I didn't really care for this much, but my husband ate his whole bowl. My kiddo was kind of indifferent. I was worried that it wouldn't be flavorful enough so I added about half a can of tomato paste. I probably made a bad choice in the type of beer I used, but it was all that was in the house. I think I'll probably stick to the more veggie-based stews in the future.

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MELS MARTINEZ

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Reviewed: Dec. 20, 2005

Interesting and different. Simple to make, with tons of flavor. If I make this again, I'll replace the beer (I used Bass ale - perhaps not the best choice?) with more beef broth. Frozen leftovers reheated very well (tasted even better!).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: 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.

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Lis' K

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Reviewed: Jun. 18, 2005

This was excellent! I browned a chuck roast in my pressure cooker. Removed it and sauted the onions and garlic. Added everything else along with the beef and cooked it at 15 lbs pressure for about 50 minutes. I served it over brown rice and cornbread on the side. This is a keeper!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: 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.

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Lovecooking

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Reviewed: Jan. 17, 2005

Thought of this more as a chili recipe than a stew recipe. Served all by itself with a little cheese sprinkled on top. Liked it better than regular chili. Very Yummy!!

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Oct. 9, 2004

I have to give it a 5, because I loved it! But be careful, if you don't like spicy foods you will not like it!

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Debbie C

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Reviewed: Nov. 22, 2003

Pretty good and easy dinner. Will make again. Kids loved it!

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LOTTAHESS

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Mar. 2, 2003

This was really good and it freezes well.

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cookingfool

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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Reviewed: Jan. 12, 2003

Excellent dish! I made this according to directions, even tho i was a little short on beef. To give it substance, I served it over homemade corn tortilla chips, and topped it with a dollop of sour cream. Really gave it a southwest flavor! Will make again and again.

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SHOGIRL

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Oct. 23, 2002

This was delicious. I added some carrots and potatoes and used tomatoes with chiles since I didnt'have any canned green chile peppers. I used the crockpot and it was very tender and tasty.

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SUSIE1016

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Reviewed: Oct. 18, 2002

This is the best Green Chilie Stew ever! I doubled the recipe, used a large roasting pan, and put it in the oven at 350 degrees. I would use a crock pot if singling it. I didn't have a beer so I left that out, but added a couple of bay leaves off my tree. It made a wonderful Shabbat meal!!

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