Description
Savory Beef Stew with a Kick of Southwestern Flavor
Ingredients
Scale
- 2 pounds Chuck Roast
- 1 can Green Chiles
- 4 cups Beef Broth
- 1 can Diced Tomatoes
- 4 medium Yukon Gold Potatoes
- 1 large Onion
- 3 cloves Garlic
- 1 tablespoon Ground Cumin
- 1 tablespoon Paprika
- 2 medium Fresh Jalapeños
- 1 cup Sour Cream
- 1 tablespoon Fresh Parsley
Instructions
- Cut the chuck roast into bite-sized cubes. Pat them dry, then season generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side; remove and set aside.
- In the same pot, add the chopped onions and sauté until golden, about 5 minutes. Stir in minced garlic, ground cumin, and paprika, cooking for another minute.
- Pour a splash of beef broth into the pot to deglaze, scraping up any browned bits from the bottom.
- Add the remaining beef broth, diced tomatoes, and green chiles, followed by the seared beef. Bring it all to a boil, reduce heat, cover, and let simmer for 1.5 to 2 hours.
- After the initial simmering time, add the diced Yukon Gold potatoes. Continue simmering uncovered for another 30 minutes, or until the potatoes are tender.
- Taste your stew and adjust seasoning with salt and pepper if needed before serving hot. Garnish with sour cream, sliced jalapeños, and fresh parsley.
Notes
- Prep Time: 30 minutes
- Cook Time: 140 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg