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Beef, Green Chili and Tomato Stew


"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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3 h servings 465 cals
Original recipe yields 9 servings (8 to 10 servings)


  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 132
  1. 160 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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...

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...

This is AMAZING, crazy good!!! I make it quite often. I use cans of Rotel diced tomatoes with chilies, and I do add sliced mushrooms, and sauté with the onions. I don't season or flour the me...

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 with...

I made this as written. It came out great and was thick without using flour. I chopped up some carrots and threw them in also. Excellent.

This is a great recipe that is very easy. I read the reviews and floured the meat before frying. I used more beef broth and left out the beer. I also threw it all in a crock pot after frying up ...

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.

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 halv...