Beef Green Chili Stew

Beef Green Chili Stew
Beef Green Chili Stew
I haven't tried this yet, but it's supposed to be similar to what Poncho's serves. I like the stew served over rice.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
main dish soup slow cook fall kid friendly beef tex mex dinner winter spicy (hot) aocpqukpiavhyg white meat free tree nut free nut free gluten free contains red meat shellfish free slow cooker dairy free
  • salt to taste
  • 1 1/2 cups beef broth
  • 1 tablespoon vegetable oil
  • ground black pepper to taste
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 2 pound lean beef stew meat
  • 1 onion onion chopped
  • 1 10-oz container diced tomatoes with green chili peppers
  • 1 4-oz container chopped green chili peppers
  • 2 large potatoes peeled and cubed
  • Carbohydrate 38.7655725 g
  • Cholesterol 149.688 mg
  • Fat 43.2492446875 g
  • Fiber 4.74837510108948 g
  • Protein 55.4163825 g
  • Saturated Fat 16.7161802112344 g
  • Serving Size 1 1 Serving (1241g)
  • Sodium 3394.007 mg
  • Sugar 34.0171973989105 g
  • Trans Fat 5.16894417984689 g
  • Calories 772 calories

In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes. Pour in diced tomatoes, beef broth, and chili peppers. Stir in the garlic salt and cumin. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. Stir in cubed potatoes and simmer for an additional 30 minutes or until potatoes are tender. Serve over rice or with cornbread.