Best 2 Beef Green Chili And Tomato Stew Recipes

Indulge in a culinary journey with our diverse collection of beef green chili and tomato stew recipes! Satisfy your taste buds with a savory symphony of flavors, textures, and aromas. From traditional stews brimming with hearty beef, zesty green chilies, and succulent tomatoes, to innovative variations featuring unique ingredients and cooking techniques, our recipes cater to every palate and skill level. Embark on a culinary adventure and discover the perfect stew to warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF, GREEN CHILI AND TOMATO STEW

Beef, Green Chili and Tomato Stew image

I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Provided by Kimber

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 9

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 ½ teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste

Steps:

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Nutrition Facts : Calories 465 calories, Carbohydrate 10 g, Cholesterol 107.4 mg, Fat 33.5 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 12 g, Sodium 647.2 mg, Sugar 4.4 g

BEEF, GREEN CHILI AND TOMATO STEW

Beef, Green Chili and Tomato Stew image

I printed this off of allrecipes.com over 2 years ago,and made it several times, until my husband said he didn't like it THAT much. I wanted it again, so I added the potatoes - then it was great! So the spuds are optional

Provided by HEP MEP

Categories Stew

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup vegetable oil
3 lbs boneless beef chuck roast, cut into 1 inch cubes
2 onions, chopped
2 garlic cloves, minced
3 -4 red potatoes, cut into cubes
1 (29 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chilies, drained
1 (12 ounce) can beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt
pepper

Steps:

In a Dutch oven, heat oil over medium heat until hot.
Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
Stir in the garlic and cook for one more minute.
Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
Season with salt and pepper to taste.
Bring to a boil and reduce heat.
Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Tips:

For the best flavor, use a combination of fresh and dried chiles. Dried chiles add a deeper, more complex flavor than fresh chiles alone. If you can't find fresh chiles, you can use all dried chiles, but be sure to soak them in hot water for at least 30 minutes before using.
Don't be afraid to adjust the heat level of the stew to your liking. If you like it mild, use milder chiles and omit the cayenne pepper. If you like it hot, use hotter chiles and add more cayenne pepper.
If you want a thicker stew, add a cornstarch slurry at the end of cooking. To make a cornstarch slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the stew and cook until thickened.
Serve the stew over rice, mashed potatoes, or noodles. You can also serve it with a side of tortillas or bread.

Conclusion:

This beef, green chili, and tomato stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's also a great way to use up leftover beef. The stew is full of flavor and can be customized to your liking. So next time you're looking for a hearty and satisfying meal, give this stew a try.