Beef Green Chile Stew

Beef Green Chile Stew

Beef Green Chile Stew

45 minutes

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Details
  • Servings:   10
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
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Ingredients
  • 2 1/2 pounds boneless beef chuck roast, cut in 1 inch cubes
  • 3 teaspoons bacon fat or vegtable oil
  • 8 cups chicken
  • 1 cup of cilantro
  • 1 teaspoon cumin
  • 5 cloves of garlic
  • 1 cup finely chopped onion
  • 1/2 teaspoon pepper
  • 2 pounds of potatoes, cut ½ to ¾ inch cubes
  • 1/2 of a red bell pepper, diced
  • 1 1/2 cups roasted, peeled, chopped green chile
  • 2 teaspoons to 3 salt, to taste
  • 1 teaspoon tamari or soy sauce
  • 1 cup roasted tomatillo salsa (recipe to follow)
Instructions

Heat fat/oil in dutch oven, high heat and brown the meat in 3 batches. Set aside. In same dutch oven, saute the onions until lightly golden.

Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated.

Add broth, potatoes, salt cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours, potatoes will break up and thicken the stew.

Add green chile, tomatillo salsa and bell pepper cook 25 more minutes.

Add cilantro and serve.Top with fresh onion, fresh cilantro, dallop of sour cream & crunchy tortilla chips

Steps for Salsa

Place first 4 ingredients on baking sheet toss with oil, salt and pepper. Broil till all sides are slightly charred.In a sauce pan add water and cilantro, bring to boil.

Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.

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