Roasted Poblano Beef Stew

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 poblano peppers
• 1 boneless beef chuck roast, cut into 1-inch cubes (2 to 3 pounds)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 (32 ounce) carton beef broth
• 2 medium tomatoes, chopped
• 1/3 cup minced fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 large potatoes, peeled and cut into 1-inch cubes

Recipe

• 1 broil poblano peppers 4 inches from the heat until skins blister, about 5 minutes. with tongs, rotate peppers a quarter turn. broil and rotate until all sides are blistered and blackened. immediately place poblanos in a small bowl; cover and let stand for 20 minutes.
• 2 peel off and discard charred skins. remove stems and seeds. coarsely chop poblanos.
• 3 in a dutch oven, brown beef in oil in batches. remove and keep warm. in the same pan, saute onion until tender. add garlic; cook 1 minute longer.
• 4 gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. bring to a boil. reduce heat; cover and simmer 1-1/2 hours or until beef is tender. add potatoes; cook 10-15 minutes longer or until potatoes are tender. skim fat.