Poblano Beef Stew


I know it is hot and stew is not the thing to make right now, but I found this recipe in Taste of Home Magazine  this week and I had poblanos in the frig.

Poblano Beef Stew

  • 5 4 poblano peppers (That is what I had on hand)
  • 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 (I used about 6  cloves…mine were tiny)
  • 1 carton (32 ounces) beef broth
  • 2 medium tomatoes, chopped  1 can diced fire roasted tomatoes
  • 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


  • 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.
  • Peel off and discard charred skins. Remove stems and seeds. Coarsely
  • chop poblanos.
  • 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.
  • 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).

Ingredient Line Up!

Broil poblanos turning to char each side.

Put them in a bow l and cover with plastic wrap. You can also put them in a plastic bag. Let sit 10 minutes.

Then remove skin. It is really simple to do.

Brown meat cubes in olive oil. Do this in batches so it is not crowded in the pan.

Brown all sides. Remove each batch from pan. I put it in a bowl and stuck in the oven to keep warm. It was still warm in there from the peppers.

Then add onion to the pan and saute until soft.

Add garlic and cook 1 more minute.

Slowly add the broth.

Scape the pan...to release all the flavor that is stuck on the pan.

Add tomatoes. I am so glad I used the can fire roasted instead of fresh. It was so good.

Add poblanos, spices and cilantro.

Bring to a boil, turn down heat , cover and simmer for 1 1/2 hours.

Add potatoes. I decided to add one more potato than listed. Simmer for additional 10 - 15 minutes until potatoes are tender.

Poblano Beef Stew!

I LOVE poblanos.  They do not make this stew spicy at all. This stew has a great flavor and was easy to make.

~Relish Food & Life

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