Savory, rich, and warming to the soul, this Green Chile Stew is a bite of happiness in every bowl.
I have to tell you, this recipe has become one of my very favorite cold-weather dinners for two reasons: It’s super easy to make, and it’s absolutely delicious. I made it during a trip to Wyoming, where a charming little restaurant served me a similar green chile soup that was full of scrumptious flavor and deeply satisfying. I was there last winter, and it perfectly warmed my soul and filled my hungry stomach. The combination of tender beef, those gorgeous green chiles, and perfectly cooked potatoes was just divine.
What I love most about this recipe is how forgiving and adaptable it is. Good beef stew meat (which you can find at practically any grocery store or butcher in the country) becomes absolutely meltingly tender after slow cooking. The green chiles add this beautiful, subtle heat that warms you from the inside out without being overwhelming. And honestly, the aroma that fills your kitchen while this is simmering? It’s pure heaven.
I always make a big batch because it’s even better the next day, and it freezes beautifully for those nights when you want something homemade but don’t have time to cook from scratch. Serve it with warm tortillas or crusty bread, and you have a meal that’s both elegant enough for guests and cozy enough for a quiet Sunday dinner at home. How easy is that?
Can I make this in the Instant Pot?
Yes, you can easily make this recipe in the Instant Pot instead. Use the sauté function on your Instant Pot to brown the beef, onion, and celery with oil for about 5 minutes, then add all remaining ingredients except the potatoes. Close the lid, set the valve to sealing, and pressure cook on high for 35 minutes, followed by a 10-minute natural release before manually releasing any remaining pressure. Open the pot, add the cubed potatoes, and pressure cook again on high for 8 minutes with a quick release. Let the stew rest for a few minutes to thicken, adjust seasoning as needed, and serve garnished with fresh cilantro.
How do I store leftovers?
If you have any leftover stew, you can store it in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 2 months. To defrost it, you can transfer it from the freezer to the refrigerator and allow it to thaw completely overnight. Once thawed, reheat the stew on the stovetop over medium heat, stirring occasionally to prevent sticking and adding a splash of beef broth if it appears too thick. You can also reheat individual portions in the microwave at 2-minute intervals, stirring between each interval until heated through.
Serving suggestions
Garnish each bowl with some chopped cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of lime. You can serve it alongside these homemade Flour Tortillas, this lovely Avocado Salad, and some Refried Black Beans. It would also pair beautifully with this Seasoned Rice, Spring Salad, and a pot of these Frijoles.
Green Chile Stew
Ingredients
- 2 teaspoons vegetable oil
- 2 pounds lean beef stew meat, cubed
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 10-ounce can diced tomatoes with green chile peppers
- 1 3/4 cups low-sodium beef broth
- 1 4-ounce can chopped green chile peppers
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried Mexican oregano
- 1 1/4 teaspoons ground cumin
- Salt and freshly ground black pepper, to taste
- 2 large potatoes, peeled and cubed into 1/2-inch pieces
- Fresh cilantro, chopped (for garnish)
Instructions
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Heat the vegetable oil in a large pot over medium heat. Add the cubed beef, chopped onion, and celery. Cook and stir for about 5 minutes until the beef is browned and the onions become soft.
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Pour in the diced tomatoes with green chile peppers, beef broth, and chopped green chile peppers. Stir in the garlic powder, Mexican oregano, ground cumin, and add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover. Let simmer for about 1 hour or until the beef is tender.
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Add the cubed potatoes to the pot and continue to simmer, uncovered if needed, for about 30-40 minutes or until the flavor is developed and potatoes are tender. Taste and adjust seasonings as needed.
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Remove from heat and ladle the stew into bowls. Garnish with cilantro.
Nutrition
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