Tonight I made a stew featured in The Border Cookbook, though the original comes out of the Santa Fe Cooking School. This simple, hearty, green-tinged stew gets a lot of flavor from 3 cups of roasted poblano peppers. The long cooking time makes the beef extremely tender.

Chris says:

I heart roasted poblanos!

Lisa says:

This is *so* filling.

Chris says:

Yeah, the potatoes totally break down and thicken it up.

Lisa says:

…and I like the skins left on.

Chris says:

The beef is really tender too.

Lisa says:

Eight servings, huh? I can’t wait for leftovers.

Roasted Poblano Stew
——————–
1.5 lbs beef stew meat, cut into bite-sized pieces
2 medium onions, diced
5 garlic cloves, minced
3 large baking potatoes, unpeeled, diced
1 tbsp salt
5 cups chicken broth
3 cups chopped roasted poblano peppers (about 6 large peppers)
1 red bell pepper, seeded and diced
3 tbsp minced cilantro

In a large saucepan over medium heat, cook the meat until it browns and most of its liquid has evaporated. Add the onions and garlic and cook for an additional few minutes, until the onions turn translucent. Add the potatoes, broth, and salt, and bring to a boil. Lower the heat and simmer for 1 hour. Add the poblanos and red bell pepper and simmer for another 1-1.5 hours, until the beef is super tender.
Stir in the cilantro and serve.

8 Servings