Poblano Pepper Beef Stew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This flavorful Poblano pepper beef stew recipe is a hearty and comforting dish that is perfect for chilly evenings. Tender chunks of beef are slow-cooked with aromatic spices, onions, and garlic, then simmered with fire-roasted Poblano peppers to add a mild, smoky kick. The result is a rich and satisfying stew that will warm you from the inside out.

Keywords: Poblano pepper, beef stew, recipe, comfort food, smoky flavor.

Poblano pepper beef stew recipe details

Poblano pepper beef stew recipe, recipe Rating: 4.6
Number of votes:110

If you like spice, but not too much, the mild flavor of poblano peppers is for you. This Mexican-style beef stew features roasted poblanos, among the most popular peppers south of the border.
Ready in: 2 hours 10 mins

Ingredients

Serves: 8

• 5 poblano peppers
• 1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 32 ounces beef broth
• 2 tomatoes, chopped
• 1/3 cup minced fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 2 large potatoes, peeled and cut into 1-inch cubes

Preparation method

Prep: 40 mins | Cook: 1 hour 30 mins

1. Preheat broiler to high and place poblanos on a broiler pan.
2. Set poblanos about 4 inches from the broiler flame. Cook until the skin begins to bubble, then flip and continue to broil.
3. When all sides have charred, transfer to a brown paper bag and tightly roll or fold closed. Let sit for 20 minutes, then peel, remove seeds, and chop.
4. Pour oil into a large Dutch oven and set over medium-high heat. Add beef cubes and cook until browned, then transfer to a plate and cover with foil.
5. Add onions to the pot and cook for 6 minutes to soften. Stir in garlic and cook for 30 to 60 more seconds, until fragrant.
6. Add broth, tomatoes, cilantro, chili powder, salt, cumin, black pepper, chopped poblanos, and browned beef. When broth comes to a boil, turn heat down to low and place a lid on the pot.
7. Cook for 1 1/2 hours. Stir in potato cubes and cook until softened, about 15 more minutes. Serve.