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New Mexico Beef and Green Chile Stew Recipe

New Mexico Beef and Green Chile Stew

A hearty New Mexican-style stew made with browned beef, roasted green chile, potatoes, aromatics, and beef broth. Tomatoes are optional, so the stew can be prepared with a clean chile-forward flavor or a slightly richer tomato broth.
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Prep Time 25 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Boneless beef chuck or beef stew meat, cut into 1-inch cubes
  • 2 tablespoons Vegetable oil, canola oil, or lard
  • 1 medium Medium yellow onion, diced
  • 4 cloves Garlic, minced
  • 2 cups Roasted, peeled, seeded, and chopped New Mexico green chile
  • 4 cups Beef broth or stock
  • 1 1/2 pounds Russet or Yukon Gold potatoes, peeled or unpeeled and cut into 1-inch chunks
Optional Ingredients
  • 1 14 1/2-ounce can Diced tomatoes, drained slightly
Seasonings
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried Mexican oregano or regular oregano
  • 1 1/2 teaspoons, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Thickener
  • 1-2 tablespoons All-purpose flour for dusting beef
  • 1 tablespoon Flour or cornstarch mixed with water

Method
 

Step-by-Step
  1. Pat the beef dry. Season it with about 1 teaspoon of the kosher salt and the black pepper, then lightly dust with 1 to 2 tablespoons of flour if you prefer a thicker stew.
  2. Heat the oil or lard in a heavy Dutch oven over medium-high heat. Brown the beef in batches for about 2 to 3 minutes per side, then transfer the browned pieces to a plate.
  3. Reduce the heat to medium and add the diced onion. Cook for 5 to 7 minutes, until softened, then stir in the garlic, cumin, and oregano and cook for about 30 seconds.
  4. Return the beef and any juices to the pot. Add the roasted green chile, beef broth, and drained tomatoes if using, scraping the browned bits from the bottom.
  5. Bring the stew to a boil, then reduce it to a low simmer. Cover the pot partially and cook for 60 to 75 minutes, until the beef is beginning to become tender.
  6. Add the potato chunks and continue simmering for 25 to 35 minutes. The potatoes should be tender and the beef should be easy to pierce with a fork.
  7. Taste and adjust the salt. If the broth needs concentration, simmer uncovered for several minutes, or stir in a flour or cornstarch slurry for light thickening.
  8. Turn off the heat and let the stew rest for 10 minutes before serving. Ladle it into warm bowls and serve with flour tortillas, cornbread, or crusty bread.

Notes

Green chile heat varies widely, so start with a moderate batch and add more near the end if desired. Frozen roasted chile usually provides a flavor closest to fresh Hatch or New Mexico chile. Refrigerate leftovers promptly and store them in a covered container for up to 4 days.