Green Chili Beef Stew

Introduction

This one-pot stew builds deep flavor by browning the beef and aromatics separately before simmering everything together for 1–2 hours until the meat turns tender. The roasted green chiles give it a mild, earthy heat that works as a weeknight dinner or a make-ahead meal that tastes better the next day.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4–6

Ingredients

• 2 pounds beef stew meat, cubed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 6 green New Mexican chiles, roasted and peeled
• 2 potatoes, peeled and diced
• 3-4 cups water
• ¼ teaspoon dried oregano
• 1 cup chopped celery
• 15 oz canned corn

Instructions

1. Heat the oil in a skillet. Add the beef cubes, and brown on all sides. Transfer the browned meat to a stock pot.
2. Add the onions to the skillet, and sauté until they are browned.
3. Add the garlic to the onions, and cook for an additional couple of minutes.
4. Transfer the garlic and onions to the stock pot with the meat.
5. Add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 1-2 hours or until the meat is very tender.
6. Serve.

Variations

Add tomatoes: Stir in one 14.5 oz can of diced tomatoes (undrained) when you add the other ingredients. This introduces brightness and slight acidity that cuts through the richness of the beef.

Swap the starch: Replace potatoes with diced sweet potatoes or cubed butternut squash for a sweeter, earthier note that pairs well with the chiles.

Use red chiles instead: Substitute 6 red New Mexican chiles for the green ones if you prefer a slightly sweeter, more mellow heat and deeper color.

Make it spicier: Add 1–2 jalapeños (seeded for less heat, unseeded for more) or a pinch of cayenne pepper along with the garlic.

Bulk it up with beans: Stir in one 15 oz can of pinto or black beans (drained and rinsed) during the last 15 minutes of cooking to add protein and heartiness.

Tips for Success

Brown the meat properly: Let the beef sit in the hot oil for 2–3 minutes per side before stirring. This creates a flavorful crust that carries throughout the stew.

Check tenderness, not time: The simmer duration depends on the size and quality of your meat. Pierce a piece with a fork at the 1-hour mark; if it flakes easily, you’re done. If it still resists, keep simmering and check again in 15 minutes.

Roast and peel the chiles ahead: If you buy fresh chiles, char them over a gas flame or under the broiler, then peel off the skin while they’re still warm. You can do this the day before and refrigerate them in an airtight container.

Don’t skip the separate browning steps: Sautéing the onions and garlic in the skillet before adding them to the pot deepens their sweetness and flavor; it’s worth the extra minute.

Taste and adjust the seasoning: Green chiles vary in heat and flavor. After the stew is done, taste it and add more salt, oregano, or a squeeze of lime juice if needed.

Storage and Reheating

Store the stew in an airtight container in the refrigerator for up to 4 days. The flavor deepens after a day, making this a great make-ahead dish.

To reheat, transfer it to a pot and warm over medium heat, stirring occasionally, until it reaches a gentle simmer (5–8 minutes). You can also reheat it in the microwave in a covered bowl, stirring halfway through, for 3–4 minutes.

The stew freezes well for up to 3 months. Thaw it in the refrigerator overnight, then reheat as directed above.

FAQ

Can I use a slow cooker instead of simmering on the stovetop?

Yes. Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6–8 hours or on high for 3–4 hours.

What if I can’t find roasted green New Mexican chiles?

Buy fresh ones and roast them yourself (char over a flame or under the broiler, then peel), or use frozen roasted chiles, which are widely available and work just as well. Canned roasted green chiles are also acceptable but tend to be softer; add them in the last 20 minutes of cooking to prevent mushiness.

Is this stew spicy?

Roasted green New Mexican chiles are mild to medium in heat. If you or your family prefer less spice, use fewer chiles or remove the seeds before adding them. If you like it hotter, add diced jalapeños or a pinch of cayenne.

Can I make this without corn?

Yes. Omit it or replace it with the same amount of diced zucchini, green beans, or additional potatoes, depending on your preference.