Hearty Beef with Green Chile & Potatoes (Southwestern Stew)
Servings
6–8 servings
Prep Time: 20 minutes
Cook Time: 2½–3 hours
Total Time: About 3 hours
Ingredients
Beef
2 pounds beef chuck or stew meat, cut into large chunks
Salt, to taste
Black pepper, to taste
2 tablespoons oil (vegetable or olive)
Aromatics & Vegetables
1 large onion, diced
4 cloves garlic, minced
4–5 medium potatoes, peeled and cubed
2 cups green chiles, roasted & chopped (canned or fresh)
1 cup tomato sauce or crushed tomatoes (optional but traditional in some versions)
Seasonings
2 teaspoons ground cumin
1½ teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½–1 teaspoon ground coriander (optional)
1 bay leaf
Liquids
4 cups beef broth (low sodium preferred)
1 cup water (as needed)
Garnish (Optional)
Fresh cilantro, chopped
Lime wedges
Warm tortillas or crusty bread for serving
Instructions
1️⃣ Brown the Beef
Pat beef dry and season generously with salt and pepper.
Heat oil in a large heavy pot or Dutch oven over medium-high heat.
Brown beef in batches until deeply seared on all sides.
Remove beef and set aside.
2️⃣ Build the Flavor Base
In the same pot, add diced onion.
Cook 4–5 minutes until softened.
Add garlic and cook 30 seconds until fragrant.
Stir in cumin, chili powder, paprika, oregano, coriander, and bay leaf.
Toast spices for 30–60 seconds.
3️⃣ Simmer the Stew
Return beef to the pot.
Add green chiles and tomato sauce (if using).
Pour in beef broth and enough water to just cover the meat.
Bring to a gentle boil, then reduce to low.
Cover and simmer 2 hours, stirring occasionally.
4️⃣ Add Potatoes
Stir in cubed potatoes.
Continue simmering 30–45 minutes, until potatoes are tender and beef shreds easily.
5️⃣ Finish & Adjust
Remove bay leaf.
Shred beef gently with forks inside the pot.
Taste and adjust salt and pepper.
Simmer uncovered 10 minutes to thicken slightly, if desired.
How to Serve
Serve hot with tortillas, rice, or cornbread
Top with cilantro and a squeeze of lime
Add sour cream or shredded cheese if desired
Variations
Spicy: Add jalapeños or serrano peppers
Extra Hearty: Add carrots or corn
Slow Cooker: Cook on LOW for 8 hours
Pressure Cooker: 45 minutes on high, natural release
Pro Tips
Chuck roast gives the best shreddable texture.
Roasted green chiles add deep flavor—fire-roasted canned chiles work great.
Stew tastes even better the next day.
