Roasted Poblano Beef Stew |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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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. 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 |
Directions:
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. Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
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. 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. Yield: 8 servings (3 quarts).
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