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Mexican-Style Beef Stew with Black Beans and Poblanos
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 poblano peppers, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chopped cilantro and lime wedges, for serving

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the diced poblanos, onion, and garlic on top of the beef.
  • Pour in the drained black beans and the can of diced tomatoes with green chilies.
  • Add the beef broth, chili powder, cumin, oregano, salt, and black pepper.
  • Stir everything gently to combine the ingredients evenly.
  • Cover and cook on low for 8 hours, until the beef is fork-tender.
  • Serve the stew in bowls with chopped cilantro and lime wedges on the side.

Notes

Poblanos give this stew a gentle smoky flavor that pairs nicely with the black beans, so taste the broth near the end of cooking and add an extra pinch of salt if the tomatoes taste too bright. Leftovers reheat well the next day and thicken slightly in the fridge, making them good for lunch. Skip the cilantro if you prefer a simpler finish, or serve the stew over cooked rice to stretch it further.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Spoons