1boneless beef chuck roast2.5 to 3 pounds, cut into 1-inch cubes
2tablespoonsolive oil
1medium onionchopped
3garlic clovesminced
32ouncesbeef broth
1candiced tomatoes14.5 ounces; I used Hunts Fire Roasted with garlic
⅓cupminced fresh cilantro
2teaspoonsWorcestershire Sauce
1tablespoonchili powder
1teaspoonsalt
1teaspoonground cumin
¼teaspoonred pepper flakes
½teaspoonfreshly ground black pepper
2large potatoespeeled 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.
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.Adapted from Taste of Home