Roasted Poblano Beef Stew

By vealam

Ingredients

• 5 poblano peppers
• 1 boneless beef chuck roast (2.5 to 3 pounds), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 32 ounces beef broth
• 1 14.5-ounce can of diced tomatoes (I used Hunts Fire Roasted with garlic)
• 1/3 cup minced fresh cilantro
• 2 teaspoons Worcestershire Sauce
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 2 large potatoes, peeled and cut into 1-inch cubes

Details

Servings 6
Cooking time 120mins
Adapted from mybakingaddiction.com

Preparation

Step 1

1. Broil poblano peppers 4 inches 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 Poblano peppers in a medium bowl; cover with bowl with plastic wrap and let stand for 20 minutes.

2. Peel off and discard charred skins. Remove the stems and seeds and coarsely chop the peppers.

3. In a Dutch oven, heat oil over medium-high heat, brown beef in batches. Remove beef and keep warm. Reduce heat to medium, in the same pan, saute the onion until tender. Add in the garlic and cook for 1 more minute.

4. Pour in broth; stir in the tomatoes, cilantro, Worcestershire Sauce, chili powder, salt, cumin, red pepper flakes, pepper, Poblanos and beef.

5. Bring the stew to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 20-30 minutes longer or until potatoes are tender. Skim fat.

Notes:

- Instead of canned tomatoes, you can substitute 2 medium fresh tomatoes. Just chop them up and toss them into the pot

- This stew is a little on the soupy side, but you could definitely thicken it up with a little corn starch and cold water. We chose to eat it as is.