Hearty Beef, Green Chili, and Tomato Stew: A Flavorful Comfort Food Recipe

**Introduction:**

There’s something incredibly comforting about a simmering pot of stew, especially when the weather turns chilly. This beef, green chili, and tomato stew is a vibrant and flavorful twist on the classic, bringing a touch of Southwestern heat and a burst of fresh tomato tang to your dinner table. It’s hearty, satisfying, and relatively easy to make, making it a perfect weeknight meal or a crowd-pleasing dish for gatherings. The combination of tender beef, smoky green chilies, and sweet tomatoes creates a symphony of flavors that will tantalize your taste buds. This recipe is adaptable, so feel free to adjust the spice level and ingredients to your preference.

**Why You’ll Love This Stew:**

* **Deep, Rich Flavor:** The slow cooking process allows the beef to become incredibly tender and the flavors to meld together beautifully.
* **Aromatic and Inviting:** The aroma of simmering chilies, tomatoes, and spices is simply irresistible.
* **Comfort Food at Its Finest:** This stew is the perfect antidote to a cold day, warming you from the inside out.
* **Customizable Spice Level:** You can easily adjust the amount of green chilies to control the heat.
* **Freezable for Later:** Make a big batch and freeze leftovers for easy weeknight meals.
* **Versatile:** Serve it with cornbread, rice, tortillas, or even mashed potatoes – the possibilities are endless.

**Ingredients:**

* **Beef:** 2 pounds beef chuck, cut into 1-inch cubes. Using chuck roast provides the best flavor and texture as it breaks down during the long cooking time. You can also use other cuts like stew meat, but chuck roast is highly recommended.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good base flavor for the stew.
* **Garlic:** 4 cloves garlic, minced. Fresh garlic is essential for adding a pungent and aromatic flavor to the stew.
* **Green Chilies:** 1-2 (4-ounce) cans diced green chilies, or more to taste. Canned green chilies provide a mild to medium heat. For a spicier stew, use fresh Anaheim or poblano peppers, roasted and diced.
* **Tomatoes:** 1 (28-ounce) can crushed tomatoes. Canned crushed tomatoes provide a rich and consistent tomato flavor.
* **Tomato Paste:** 2 tablespoons tomato paste. Tomato paste adds depth and richness to the stew.
* **Beef Broth:** 4 cups beef broth. Beef broth provides the liquid base for the stew and enhances the beef flavor.
* **Olive Oil:** 2 tablespoons olive oil. Olive oil is used for browning the beef and sautéing the vegetables.
* **Spices:** 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon smoked paprika, salt and pepper to taste. These spices create a warm and savory flavor profile.
* **Optional Add-ins:** 1 cup diced potatoes, 1 cup diced carrots, 1 cup corn kernels (fresh, frozen, or canned), a squeeze of lime juice, fresh cilantro for garnish.

**Equipment:**

* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Sharp knife
* Measuring cups and spoons
* Wooden spoon or spatula

**Instructions:**

**Step 1: Prepare the Beef**

1. Pat the beef chuck cubes dry with paper towels. This is crucial for achieving a good sear. Excess moisture will prevent the beef from browning properly.
2. Season the beef generously with salt and pepper. Don’t be shy with the seasoning; it will enhance the flavor of the entire stew.

**Step 2: Sear the Beef**

1. Heat 1 tablespoon of olive oil in the Dutch oven or pot over medium-high heat. The pot should be hot enough to create a good sear, but not so hot that the oil smokes.
2. Working in batches, sear the beef cubes on all sides until browned. Avoid overcrowding the pot, as this will lower the temperature and prevent the beef from browning properly. Remove the browned beef to a plate and set aside. The browning process is essential for developing a rich, deep flavor in the stew. It creates Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

**Step 3: Sauté the Vegetables**

1. Add the remaining 1 tablespoon of olive oil to the pot. Reduce the heat to medium.
2. Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. The onions should become translucent and slightly golden.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 4: Build the Flavor**

1. Stir in the diced green chilies and tomato paste. Cook for 1-2 minutes, stirring constantly, until the tomato paste has darkened slightly. This will help to deepen the flavor of the stew.
2. Add the chili powder, cumin, oregano, and smoked paprika. Stir to combine and cook for another minute until fragrant. This allows the spices to bloom and release their aromas.

**Step 5: Combine Ingredients and Simmer**

1. Return the browned beef to the pot.
2. Pour in the crushed tomatoes and beef broth. Make sure the beef is mostly submerged in the liquid.
3. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender. The longer the stew simmers, the more flavorful it will become. Check the stew occasionally and add more beef broth if needed to keep the beef covered.

**Step 6: Add Optional Vegetables (if using)**

1. If using potatoes and carrots, add them to the stew during the last hour of cooking time. This will ensure that they are tender but not mushy.
2. If using corn, add it during the last 15 minutes of cooking time.

**Step 7: Season and Serve**

1. Taste the stew and adjust the seasoning with salt and pepper as needed. You may also want to add a squeeze of lime juice for brightness.
2. Serve hot, garnished with fresh cilantro (if desired). Serve with your favorite sides, such as cornbread, rice, tortillas, or mashed potatoes.

**Tips for the Best Beef, Green Chili, and Tomato Stew:**

* **Use High-Quality Beef:** The quality of the beef will significantly impact the flavor of the stew. Choose chuck roast with good marbling for the best results.
* **Don’t Skip the Searing:** Searing the beef is crucial for developing a rich, deep flavor.
* **Simmer Low and Slow:** Slow cooking allows the beef to become incredibly tender and the flavors to meld together beautifully.
* **Adjust the Spice Level to Your Preference:** Use more or fewer green chilies depending on how spicy you like your stew. You can also use different types of chilies for varying levels of heat.
* **Deglaze the Pot:** After searing the beef, deglaze the pot with a splash of red wine or beef broth to scrape up any browned bits from the bottom. This will add even more flavor to the stew.
* **Skim the Fat:** As the stew simmers, skim off any excess fat that rises to the surface. This will help to create a cleaner flavor.
* **Let the Stew Rest:** Letting the stew rest for a few hours or overnight will allow the flavors to meld together even further.
* **Use Fresh Herbs:** Adding fresh herbs like cilantro, parsley, or oregano at the end of cooking will brighten the flavor of the stew.

**Variations:**

* **Spicy Stew:** For a spicier stew, add a pinch of cayenne pepper or a diced jalapeño pepper along with the green chilies.
* **Smoked Stew:** Add a smoked ham hock or some smoked sausage to the stew for a smoky flavor.
* **Vegetarian Stew:** Substitute the beef with mushrooms or other vegetables for a vegetarian version. Use vegetable broth instead of beef broth.
* **Instant Pot Stew:** This recipe can also be adapted for the Instant Pot. Sear the beef using the sauté function, then add the remaining ingredients and cook on high pressure for 30-40 minutes. Allow the pressure to release naturally for 10 minutes before releasing the remaining pressure manually.
* **Slow Cooker Stew:** This recipe can also be made in a slow cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
* **Bean Addition**: Add a can of drained and rinsed pinto beans or kidney beans during the last hour of cooking for added heartiness.

**Serving Suggestions:**

* Serve with warm cornbread for dipping.
* Top with a dollop of sour cream or Greek yogurt.
* Serve over rice or mashed potatoes.
* Garnish with fresh cilantro, chopped onions, or a squeeze of lime juice.
* Serve with warm tortillas for wrapping.
* Pair with a side salad for a complete meal.

**Storage Instructions:**

* **Refrigerate:** Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Freeze leftover stew in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

**Reheating Instructions:**

* **Stovetop:** Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the stew in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

**Nutritional Information (approximate, per serving):**

* Calories: 450-550
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 20-30g

**Conclusion:**

This beef, green chili, and tomato stew is a flavorful and comforting dish that is perfect for any occasion. With its tender beef, smoky green chilies, and sweet tomatoes, it’s sure to become a family favorite. So gather your ingredients, grab your Dutch oven, and get ready to enjoy a hearty and delicious meal! Remember to adjust the recipe to your liking and don’t be afraid to experiment with different ingredients and spices. Enjoy!