Thought Leader Series: Get Ready for Fall with This Green Chile Stew
Lorena Brockman is a blogger for JennsBlahBlahBlog.com and has notable know-how in blogging, travel, fashion, fitness, food, and more, and she has been deemed "Greatest Auntie Ever" by many. To learn more about Lorena, visit her company's blog at...
Lorena Brockman is a blogger for JennsBlahBlahBlog.com and has notable know-how in blogging, travel, fashion, fitness, food, and more, and she has been deemed "Greatest Auntie Ever" by many. To learn more about Lorena, visit her company's blog at JennsBlahBlahBlog.com.
Summertime is winding down and fall is heading in. The weather will soon cool off, leaves are getting ready to turn and fall, and kids are back at school. It's time to start gathering some great recipes for those cool autumn nights ahead.
Green Chile Beef Stew
A hearty stew is always a great dish to serve the family. Adding something unique will make it a frequently requested dish each autumn and those much colder winter months. Get ready for fall with this Green Chile Beef Stew that'll warm you up and heat your tongue with the perfect spice.
New Mexico is known as the Chile Capital of the World, and that is exactly where this recipe originates - with some family finesse added. It has just the right amount of spice to ignite the senses. It will heat the tongue and clear the sinuses, which is perfect for taking care of fall allergies and the dreaded common cold and cough.
*Note: The ingredients for this stew aren't set in stone, as most any vegetables can be added.
2 lb round steak, cleaned and cubed
1 lb (8 to 10) large New Mexican green chile
4 to 5 large russet potatoes, half-cooked, peeled, and cubed
2 large white onions, chopped
4 to 5 small stewed tomatoes, peeled (28-ounce canned stewed tomatoes optional)
1 cup yellow squash
3 carrots, skin grated and sliced
3 stalks celery, sliced
2 cups hot water
1 cup frozen corn
1 cup beef stock
3 garlic cloves, finely minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon oregano
1 teaspoon sage
1 teaspoon olive oil
Salt and pepper to taste
Preparing the Green Chiles
Before jumping in to the stew, you'll need to prepare the green chile. First, the green chiles need to be roasted, peeled, seeded, and diced. To roast green chiles, fire up the grill or the oven (325-350 degrees F), poke some holes in the peppers, and spray them with water. Roast the chiles until they are slightly charred and the skin becomes loose on the meat of the chile. Remove the peppers from the heat and let cool. Once cool, run them under cold water and peel, seed, and trim the stem off. Finally, dice the green chiles and set them aside for the time being.
Bring on the Stew!
Now it is time to start the stew, which is really pretty simple. Feel free to use a different cut of beet; just be sure to trim the fat and cut the meat into one- to one and a half-inch cubes. In a skillet, heat a tablespoon of olive oil, add the cubed beef, and sear the meat until browned on all sides. Toss the beef into a large pot or crock pot, along with the beef stock, hot water, seasonings, all the cut vegetables, and squish the stewed tomatoes in on top.
Heat the stew on high and cook to a boil; then, reduce the heat to medium-low and simmer for 45 to 90 minutes. If using a crock pot, cook the Green Chile Beef Stew on low for six to eight hours or on high for three to four hours (if using a leaner cut of beef and time permits, opt for the low and long method). For a garnish, top the stew with shredded cheese of your choice and some extra diced onion. Serve with warm, buttery tortillas, crackers, or jalapeno cheese cornbread.
The fall months are full of color, and so is this delicious Green Chile Beef Stew. It's a great meal to warm the body and soul, and is full of nutritious proteins and vitamins. Preparing and cooking this stew is super easy. So, roast those chiles, chop those veggies, and get to cooking this great fall Green Chile Beef Stew!