Roasted Poblano Beef Stew Recipe

Ingredients

  • 5 poblano peppers
  • 1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) beef broth
  • 2 medium tomatoes, chopped
  • + 6 more ingredients
    • 1/3 cup minced fresh cilantro
    • 1 tablespoon chili powder
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • ½ teaspoon pepper
    • 2 large potatoes, peeled and cut into 1-inch cubes

1. Broil poblano peppers 4 in. 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 char...

View full recipe at SpringPad

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