This hearty Green Chile Stew is made with tender chunks of beef, potatoes, and green chilies in a rich, spicy and smoky-flavored broth, An absolutely delicious dish that can be served over rice, mashed potatoes, or with hot cornbread.
This delicious recipe is a tasty, Tex-Mex twist on traditional beef stew that I love to make for family and friends. I’ve lived in Texas for several years now, and if there’s one thing I’ve learned it’s that you can’t have too many peppers. Whether, jalapeno, banana, chile, or something else, peppers just make everything better.
Green Chile Stew
This hearty stew starts with top sirloin chunks that are coated in seasoned flour and browned in a Dutch oven. I add a can of fire-roasted tomatoes, diced green chiles, and green chile enchilada sauce for a zesty, Tex-Mex base. Finally, I cook the entire thing until the beef is tender, then add potatoes and cook again until the potatoes and beef are tender.
Why You’ll Love This Green Chile Stew Recipe
- It’s flavorful and made with a variety of ingredients that are combined to create a delicious, rich, and hearty stew.
- It’s easy to make for beginner to experienced cooks, and the ingredients are simple and the instructions are straightforward.
- It’s versatile and can be served as a main course or a side dish. Moreover, it is perfect for meal prepping, and can be made in advance and stored in the refrigerator or freezer.
- In addition, it is the perfect comfort food that is satisfying and filling.
Green Chile Stew Ingredients
You’ll find several of the ingredients needed for this recipe in your kitchen right now. Everything else is just a quick trip to the grocery store away!
- Top sirloin or Chuck roast, cut into small pieces
- All purpose flour
- Olive oil
- Slap Ya Mama seasoning
- Black pepper
- Garlic powder
- Red pepper flakes
- Vegetable broth or chicken broth (can use low sodium)
- Hatch green chile enchilada sauce
- Hatch diced green chilies
- Fire roasted tomatoes
How to Make Green Chile Stew
Making this stew is so easy. It only takes a few steps to go from ingredients to delicious stew.
Step 1: Season the Beef
Add the beef, flour, and seasonings to a large baggie. Seal and then shake well to coat.
Step 2: Cook the Beef and Onions
Melt butter over medium heat in a Dutch oven. Then, add the beef and diced onions. Cook until the meat has browned.
Step 3: Add the Liquid
Add teh vegetable broth, green enchilada sauce, and diced green chiles to the pot. Stir, reduce the heat to low, and simmer for an hour.
Step 4: Add Potatoes and Tomatoes
Add the potatoes and tomatoes, then, stir and cook until the potatoes are tender – approximately 20 to 25 minutes.
- Cut the beef into small pieces so they cook up tender and are easy to eat.
- Brown the meat over medium heat to avoid burning the onions.
- Keep the lid on and don’t disturb the stew while the beef is cooking. Keep that heat in the pot!
- For a creamy version of this stew, remove it from the heat after the potatoes have cooked and stir in sour cream to taste.
- For a spicier version, add diced jalapenos.
- You can use leftover brisket or pot roast, instead. Just cook the onions in the flour and seasoning mix, add the liquid, and then add the potatoes and the leftover beef at the end.
- Add any of your favorite vegetables to this stew.
What to Serve with Green Chile Stew
Serve this stew with a dollop of sour cream or shredded cheese on top. You can also serve it alongside tortilla chips.
Hatch chiles are typically in season from the beginning of August through the end of September.
You can thicken stew by making a slurry of 1 to 2 tablespoons of flour or cornstarch and ½ cup of the broth and mix it back into the stew.
Green chiles can be added to or served alongside recipes like:
Soups and stews
Mac and cheese
Green chile stew can be made with beef or pork.
Yes, you can. It will freeze well for up to 3 months.
How to Store and Reheat Leftover Green Chile Stew
Refrigerate this stew for up to 4 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat the stew, place it in a pot and heat over medium-low heat until heated through.
Try This Delicious Green Chile Stew Recipe Today
This green chile stew is loaded with tender chunks of beef and potatoes, green chiles, onions, green enchilada sauce, fire-roasted tomatoes and a savory broth. It’s a hearty, zesty stew that will satisfy everyone’s tastebuds and fill up even the biggest eaters. It’s also super easy to make which is a huge bonus! Give this recipe a try, and I know you’ll be adding it to your soup and stew recipe list permanently.
Green Chile Stew with Beef
- 3 pounds top sirloin or Chuck roast, cut into small pieces
- 1 onion, diced
- ⅓ cup all purpose flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 3 cups vegetable broth
- (2) 15 ounce Hatch green chile enchilada sauce
- (2) 8 ounce Hatch diced green chilies
- 14.5 ounce fire roasted tomatoes
- 4 potatoes, peeled, cut into bite-size pieces
- In a dutch oven or large skillet, melt butter and oil over medium heat,
- Add meat, flour and seasonings to a large baggie. Seal, shake to coat and add to dutch oven.
- Next, add diced onions. Stir.
- Cook over medium until the meat has browned. on all sides.
- Pour vegetable broth, green enchilada sauce, and diced green chiles into the pan with the meat. Stir, cover and reduce heat to low. Let cook for an hour.
- Add potatoes and tomatoes. Stir and cook until potatoes are tender, approximately 20-25 minutes.
Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.