Southwestern Beef Stew with Green Chiles and Potatoes
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat
- 4 medium russet potatoes, cut into large chunks
- 2 cans (4 oz each) diced green chiles
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Chopped fresh cilantro for serving
Instructions
- Place the beef stew meat in the bottom of the slow cooker. Add the chopped onion and minced garlic on top.
- Add the potato chunks and both cans of diced green chiles, including the liquid from the cans.
- Pour the beef broth over the ingredients. Sprinkle in the cumin, chili powder, oregano, salt, and black pepper.
- Stir everything gently to distribute the seasonings. Cover and cook on low for 8 hours.
- Stir once more before serving. Ladle into bowls and top each portion with chopped fresh cilantro.
Notes
The green chiles keep the broth from tasting flat, so taste and add a pinch more salt only after cooking if needed. Leftovers thicken nicely overnight in the fridge. Reheat gently on the stove with a splash of broth to loosen the texture. Skip the cilantro if you prefer a simpler finish.
Course: Soup
Cuisine: Southwestern
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Southwestern
Equipment: Slow Cooker, Knife, Cutting Board