This classic Southwestern-style stew is a deeply comforting, richly flavored dish built around slow-simmered beef, soft potatoes, and aromatic green chiles. It marries simple ingredients with long, gentle cooking to create a bowl that feels rustic yet soulful. As the beef and potatoes cook, their natural juices and the savory broth mingle with the earthiness of green chiles and warm spices to produce a hearty meal that’s ideal for family dinners, chilly nights, or whenever you crave something that fills you from the inside out.
Ingredients
- 2 pounds beef chuck or stew meat — cut into even, bite-sized pieces so each cube becomes tender and succulent as it cooks.
- 2 tablespoons oil — enough to coat the bottom of your pot, helping you brown the beef properly and build deep flavor.
- Salt, to taste — this enhances the natural savory notes of the beef and balances the slight heat of the green chiles.
- Black pepper, to taste — adds a subtle spiciness and complexity to the broth.
- 1 teaspoon cumin — a warm, earthy spice that gives the stew its classic Southwestern aroma and depth.
- 1 teaspoon garlic powder — enriches the stew with a robust, mellow garlic presence and layers of flavor.
- 1/2 teaspoon oregano — contributes herbaceous warmth that complements the chiles and beef.
- 1 medium onion, diced — cooking the onion slowly releases its natural sweetness and softens its texture in the pot.
- 4 cloves garlic, minced — fresh garlic lends aromatic intensity that fuses beautifully with the spices.
- 3 cups potatoes, peeled and diced — these absorb the flavorful broth and lend a creamy body to the finished stew.
- 2 cups roasted green chiles, chopped — this is the heart of the dish, infusing each bite with gentle heat and smoky, vegetal richness.
- 3 cups beef broth — this liquid base sustains the meat and vegetables as they cook, turning into a rich sauce.
- 1 cup water — added so all ingredients are fully submerged, ensuring even cooking and a balanced broth.
- 1 tablespoon flour, optional for thickening — if you prefer a slightly thicker stew, this will help give body to the broth.
Instructions
1. Prepare and Season the Beef
Begin by patting the pieces of beef dry with a paper towel — this helps them brown more evenly. Season them generously on all sides with salt and black pepper. Heating the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, wait until a shimmer appears on the surface before adding the beef. The oil should be hot enough that the meat sizzles immediately when it touches the pot. Place the beef pieces in a single layer without crowding them so they sear rather than steam. Sear until each side develops a rich, brown crust — this deep caramelization adds savoury complexity to the finished stew. Work in batches if needed so nothing steams in the pot. Once browned, transfer the beef to a clean plate and set it aside.
2. Soften the Onion and Garlic
With the heat still at medium, add the diced onion to the pot. As the onions hit the warm surface, you’ll hear them hiss. Stir them frequently, allowing the edges to turn translucent and then golden at the rims. This slow softening draws out their natural sweetness. After about 3–5 minutes, add the minced garlic to the pot. Garlic cooks much faster than onion, so keep it moving in the pan — just a minute or two is enough. You’ll notice its aroma become more pronounced but not burnt, which is crucial because burnt garlic can turn bitter.
3. Add Spices and Aromatics
Sprinkle in the cumin, garlic powder, and oregano, stirring and toasting them briefly with the softened onions and garlic. This gentle heating awakens the spices’ essential oils and deepens the fragrance before the liquids are added.
4. Combine Beef, Chiles, and Potatoes
Return the seared pieces of beef to the pot, nestling them back in among the softened onion and garlic mixture. Next, add the diced potatoes and the chopped roasted green chiles. The potatoes should be spread evenly so they cook at a similar rate. Pour in the beef broth first, then add the water — you want enough liquid to just cover all the ingredients. Use a wooden spoon to gently push down any floating pieces so they’re well submerged.
5. Bring to a Simmer
Turn the heat up just until the contents of the pot start to show small bubbles around the edges. You’re aiming for a gentle simmer rather than a rolling boil — slow and steady keeps the beef tender and the potatoes intact. Once simmering, reduce the heat to low. Cover the pot with its lid so the steam stays in and gently cooks everything. Allow this mixture to simmer undisturbed for about 2 hours. During this time, the beef will break down to a tender, melt-in-your-mouth texture and the potatoes will soften, absorbing the chile-spiced broth.
6. Final Touches & Texture
After the long simmer, check the texture of the beef and potatoes with a fork — they should be richly tender. If you’d like a slightly thicker broth, sprinkle the optional flour over the surface and stir it in over low heat, letting just a few minutes cook to dissolve any raw flour taste. Adjust the seasoning to taste with additional salt and pepper if you prefer.
7. Serve Warm
Once finished, dish the stew into deep bowls so each portion gets both meat and a generous helping of chiles and potatoes. Serve it while hot alongside warm tortillas or crusty bread to soak up the flavorful broth. This stew often tastes even richer the next day as the flavours have had more time to meld.