This post may contain affiliate links. Please read our privacy policy.
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.
[pinit]
Roasted Poblano Beef Stew
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 can diced tomatoes 14.5 ounces; I used Hunts Fire Roasted with garlic
- ⅓ 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
Instructions
- 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.
This looks amazing!!! I’m going to pin it right away!
Thanks so much, Mireia – I appreciate the Pin!
-Jamie
I’m glad I’m not the only one with an abundance of lip gloss and receipts breeding in the bottom of my purse :)
This looks amazing, I love poblanos, thanks for sharing, I can’t wait to try this!
Ok, your firend is LUCKY! Her Husband cooks! Man I tell ya, my Husband would live on tootsie rolls and spam if I didn’t cook dinner. The stew is right up my alley! It’s a fantastic recipe, so glad your friend shared it with you.
I can’t imagine a more fabulous combination – I think I’m in love!
:)
ButterYum
Gorgeous. I love the idea of roasting the poblanos.
You’re a mindreader… I’ve had poblanos on the brain lately! I gotta have this over some mashed potatoes.
Oh, Casey – this would be amazing over mashed potatoes!
-Jamie
This sounds so perfect for colder weather, lovely and rich and hearty!
I have to bookmark this. Don’t you just love it when something taste just a good as it did in your mind?
Was this photo taken outside? It is really a great photo?
Madonna-
Thanks for stopping by – nope, the photo was taken indoors. I rarely shoot outside as I find the images often look kind of flat. This image was taken in my kitchen with a sliding glass door to the left and a white board on the right to reflect the light back onto the dish. Hope this helps.
-Jamie
This sounds delicious. I love beef stew and am always interested in new ways to do it. I am a bit of a whimp and don’t know if I would be able to handle ALL that hot. Is there a way to tone it down without losing the flavor? I would certainly keep the Poblanos but maybe leave out the red pepper flakes?
Thanks again!
Taco!
I don’t find Poblanos to be all that hot, especially after being roasted and slow cooked. I find them to be less hot and more flavorful than jalapenos. I will probably leave out the red pepper flake when I make it for my kids, I’ll just add some to my own plate.
Steph-
Once the Poblanos are seeded, there really isn’t a lot of heat to them at all. We actually found ourselves adding hot sauce to this stew for a little kick. I promise it’s not too hot! Thanks for stopping by!
-Jamie
I have a couple poblano plants putting out peppers and I will have to try this adapted to a slow cooker. Great mix of ingredients! Really like the photos and here! I can now say I have my MBA! ;)