Beef, Green Chili and Tomato Stew

Beef, Green Chili and Tomato Stew

43
Kimber 15

"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."

Ingredients

3 h {{adjustedServings}} servings 465 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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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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Reviews

43
  1. 49 Ratings

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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...