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One of the many things that I adore about my co-workers is that they all have a thing for food. They’re always willing to test my latest creations and willing to share theirs. In one breath we’re raving about amazing cookie recipes while we’re at the gym and in the next, we’re ranting about the fact that our pants are a little snug – vicious circle I tell ya.

A few weeks ago, my co-worker, Wendy, was talking about a Poblano Beef Stew that her husband made for dinner. Immediately I was intrigued, not only because her husband made it (bonus points to husbands that cook), but because I adore Poblano peppers and Brian has fondness for beef, so this sounded like a win-win. Wendy made a copy of the recipe which I lost and found about five times because it was in my bottomless hole of a purse along with like 20 tubes of lip gloss and a gazillion receipts.

After several failed attempts to actually get this on our dinner table – I finally followed through with the recipe yesterday and it was just as delicious as I made it out to be in my mind. Rich, hearty, and of course – beefy – for Brian.

While the stew takes a bit of time and effort, every bite is worth it. Enjoy this Roasted Poblano Beef Stew with a loaf of crusty bread and you’ll have the perfect dinner for a chilly February evening.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

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Roasted Poblano Beef Stew

By: Jamie
5 from 2 ratings
Prep: 40 minutes
Cook: 2 hours
Total: 2 hours 40 minutes
Servings: 6


  • 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 can diced tomatoes 14.5 ounces; I used Hunts Fire Roasted with garlic
  • cup minced fresh cilantro
  • 2 teaspoons Worcestershire Sauce
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 2 large potatoes peeled and cut into 1-inch cubes


  • 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.


- 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.
Adapted from Taste of Home
5 from 2 votes (2 ratings without comment)

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  1. Natalie says:

    Is there a way to substitute the potatoes with something else? Maybe with white hominy? Only asking because I’m allergic to potatoes! 

    1. Jamie says:

      I think you can substitute the potatoes with anything you want. :)Enjoy.

  2. Nicole says:

    Do you think this recipe could be made in a slow cooker once you broil the peppers?

    1. Jamie says:

      Nicole, I definitely think that could work.
      – Jamie

  3. Kari g says:

    I just made this for dinner tonight!!! It’s so fabulous and tasty:) I omitted the potatoes and threw in some beans and fire roasted corn based on my families preference. Got everything from the local farmers market and it truly is farm to fork! Thanks Jamie for this wonderful recipe !!

  4. Zei says:

    this is DELISH! We love spice, so I actually added 1 sliced jalapeno (sliced but not seeded). The flavor was amazing and the incredible smell of everything marinating together as it cooked was so insane I had to keep running in to taste small bits to see how it was coming. Yummy!! If you don’t like spice, it truly is not spicy. Poblanos are very mild, especially once broiled/roasted. Possibly try tomatoes without the ‘fire’ and garlic, although we loved them. Since its just the two of us, freezing half to thaw later for a quick weeknight meal. Such a great tweak on the traditional beef stew and added to my recipe book :) Thank you for sharing!

  5. Daily Deal says:

    I just have to change my meal plan for tonight because now I want these beef stew!

  6. Jen @ Jen's Favorite Cookies says:

    Wow, this looks fantastic! I love spicy food, so peppers in beef stew sounds like an amazing idea. I bet this would be so good on a cold, snowy day.

  7. Maureen says:

    I heart men who cook :) Mine will cook if I’m too sick to get off the sofa or if he’s alone. What fun is that?

    This stew looks amazingly good!

  8. Aimee @ Simple Bites says:

    This looks INcredible, Jamie. How do you do it?! I thought I was done with hearty winter fare, but this post has made it clear that I am not. Pinned for a future family dinner!

  9. Chels says:

    Mmm, this looks perfect for the stormy weather we’re having!