GREEN CHILE Lovers Rejoice! The Most Flavorful Beef Stew Recipe
Beef and Green Chile Stew: Amazing Mexican comfort food! Welcome back to the Galley of the Sun! Today, we’re diving into some delicious home cooking with a Mexican-inspired beef and chile stew recipe that’s sure to become one of your favorite comfort food recipes. This beef stew, reminiscent of chili con carne, is an easy recipe to make and perfect for a hearty meal.
Things to know:
What is the secret to a great beef stew?
Choosing a cut like beef chuck and searing it in whole steaks builds rich flavor, locks in moisture, and ensures tender texture as the fat and connective tissue break down. Gelatin adds richness, while minimal flour keeps the sauce smooth and the flavors bright.
What is the difference between soup and stew?
Stews are thicker, heartier dishes with large chunks of food barely covered by liquid, requiring a long, slow cooking process to tenderize ingredients. Soups have a higher liquid-to-solid ratio, with ingredients often smaller and simmered quickly in broth. Essentially, stews are thicker (often gravy-like), while soups are more liquid.
What are Hatch green chiles?
Hatch green chiles are prized, flavorful peppers grown exclusively in the Hatch Valley region of New Mexico, known for their smoky, meaty, and buttery taste. Harvested from July to October, they are renowned for a range of heat levels (mild to extra-hot) and are popular fire-roasted, in sauces, stews, and on burgers.
What’s so special about Hatch green chiles?
Hatch chiles are special due to their unique terroir in the Hatch Valley of New Mexico, where volcanic soil and intense day-to-night temperature variations produce a uniquely smoky, savory, and thick-fleshed pepper. Available only during a short autumn season, these, which are technically chile (not chili), are prized for their flavor.
Are Hatch green chiles hotter than jalapeños?
Hatch chiles are generally milder to equal in heat to jalapeños, typically ranging from 1,000 to 8,000 Scoville Heat Units (SHU), while jalapeños usually sit between 2,500 and 8,000+ SHU. While most Hatch chiles are milder, specific “hot” varieties can be just as spicy or hotter than a typical jalapeño.
Ingredients
2 T olive oil
1.5 – 2 lbs beef stew meat, cut into 1-inch pieces
2 T Mexican seasoning (we used Cattleman’s Grill Mexicano)
1 large onion, chopped
6 cloves garlic, minced
1 lb tomatillos, husked and chopped
3-4 roasted green chiles, peeled and chopped or 1.5 cups
1 jalapeño, seeded and chopped
3 cups beef broth (we used Better Than Bouillon Premium Roasted Beef Base)
1 cup Better than Bouillon Smoky Chipotle broth
1 t garlic powder (we used Spiceology & Hell’s Kitchen – Vampire Killer – Garlic Parmesan Spice Blend)
1 t ground cumin
1/2 t dried Mexican oregano
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
1. Heat olive oil in a Dutch Oven over medium-high heat. Season the beef with salt, pepper and Mexican seasoning, then brown in batches. Remove and set aside.
2. In the same pot, sauté the onion for about 5 minutes until softened. Add garlic and cook for another minute.
3. Add the tomatillos, roasted green chiles, and jalapeño (if using). Cook for 5-7 minutes, until the tomatillos begin to break down.
4. Return the beef to the pot, then add the beef broth, chipotle broth, cumin, and oregano. Bring to a boil, then lower the heat and simmer for 1.5 to 2 hours until the beef is tender.
5. Taste and adjust the seasoning with salt and pepper if needed. The stew should be thick, yet still brothy.
6. Serve with fresh cilantro and lime wedges on the side. ENJOY!
Equipment used:
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