Beef, Green Chili, and Tomato Stew Recipe

I was concerned when making this stew if it would seem like it was missing something since there are so few ingredients. My husband and I both LOVED this stew. It was very flavorful & filling and didn't need anything else other than crusty bread to soak up the stew. I didn't use a beer but added extra beef stock instead. I also floured the meat before cooking - it seemed to thicken up the stew. I cooked it for 3 hours & the meat was tender & perfect. Great recipe.

My thanks to all those who offered suggestions so I could tweak it and I hope to make it the best I could. I used two (2) cans of Rotel tomatoes with chilis, and instead of whole tomatoes, I used one (1) can of stewed tomatoes. I added 8-ounces of sliced white mushrooms to the onions (1-white/1-yellow) when they were sauteed, plus 3 extra cloves of garlic. As for the meat itself, after thawing the chuck roast, I rubbed it down with salt, pepper, garlic powder, and crushed rosemary; wrapped it in plastic wrap, and marinated it several hours. I removed the roast, cut it into chunks, then added a bit more of the spices before marinating again, this time overnight. This, in hopes of giving the meat more taste and flavor. Be sure to use a high-quality beef broth. I also let it cook 3 hours instead of 2-1/2, and the meat was fork-tender, the flavors well-blended. As a single, since I can't eat it all in a day or two, about 6 servings were put in small freezer bags then a larger one, and I'm looking forward to seeing how the leftovers will do. And yes, I did add a can of beer...but a glass of Pinot Noir was a graet accompaniment. I look forward to preparing it again as we approach fall and winter!

Simple, quick, and delicious.

I cooked it as written but in a crockpot. The smell was wonderful but there was too much liquid. The meat was tender and delicious. We put it over white rice. Even with 2 cans of mild green chili’s, it had no heat. I think next time I would leave out the broth, double the spices and up the heat a little. But some of us had seconds, so it was very good. Plus we served it with a fresh baguette and butter. I liked the beer in it as it gave a wonderful aroma and added to the flavor. Would make this again with changes.

As others, added Rotel tomatoes. My secret ingredient is to roast bell peppers on the grill and add them. Then, using smoke chips on the BBQ, cook the Stew on the grill for several hours, allowing the smoke to infuse the Stew. Wow!

I will definitely make this again. It had a great flavor! I decided to wrap it in tortillas with sour cream and shredded cheese. The flavor of the meat and tomatoes was really suitable for the Mexican style dinner! It was (of course) way too soupy, and I ended up dumping out a lot of the liquid (after everyone’s burritos were dripping...). Next time I’ll add half the broth and half the beer and see if that helps. I did use Italian style diced tomatoes since that’s what I had. It was NOT good on hamburger buns, which I tried once since the recipe made so much.

Can't wait to make again!! I cut the beef in small bites -salt pepper then flour and browned in skillet- Removed- Then sauted onion~ garlic~ ear of corn (off the cob) in the drippings with some broth-- Put it in the slow cooker and I used a can of rotel~can of diced tomatoes~ a carton of beef broth~about 5 green chilis from New Mexico~~threw in 4 sliced carrots and a little chopped potato and the spices it calls for! Did not use beer~Let it cook on high 3 hours and low another 3 hours~~The BEST stew/soup I've ever made!!!!

One of my families FAVS!! My 5 kids ask for this almost weekly, any meat, we love using pork as well! But any meat will work in this recipe!! Gotta use fresh NM hatch Green Chili!! And if you can’t get your hands on that, frozen HOT Bueno Green chili!! Comfort food and will cure any sickness!!

This was amazing. Even my picky eats-like-a-child boyfriend loved it. I made as directed and served over cheddar jalapeño sour cream mashed potatoes with a dollop of sour cream on top and a small sprinkle of cheese and fresh sliced jalapeños. But honestly, this is great on its own. The leftovers were delicious too. Adding this to me repeat pile. I will say I did take the lid off the pot and let it simmer away for an additional 30 ish min but I really wanted it cooked down and "stewed". I may have just had it covered too far during the cooking though. Great recipe!!

Made this as written. I thought it was very good but it had more of a soup consistency than stew. My husband wanted it thicker so I added some "loaded" instant potatoes to thicken it up. We took this to the cabin and everyone raved!!! Will definitely make again.

I made it as the recipe reads and it was perfect. I made it again, following the recipe exactly, but this time I used the slow cooker for convenience (8hrs on low) and, it was as delish as the first time. A winner!

Fall is here and we're gravitating to hear tier dishes. This took time but wasn't difficult. We're only 2 people so I froze half. Seems like the kind of thing that would freeze well.

I added diced rainbow carrots and served it over rice. The carrots gave it more substance and the rice made it heartier. Love it! I put this in my recipe book!

this was very easy to make. i love one pot cooking. my husband thought it was tasty. i thought it needed i little less beer, otherwise very good recipe! i will make this again.

This recipe was delicious. My family really enjoyed it. We ate it with flour tortillas. I will make it again.

This is an interesting and delicious combination of flavors. I didn't serve it with crusty bread (why do recipe-writers always insist on CRUSTY bread?), because I'm toothless. I did use ground beef instead of cubed chuck, and the result was excellent.

Made this for the first time. I made one change to the recipe I used fresh roasted Hatch green chili’s instead of canned green chili’s. Tasted very good.

I half the recipe since there is only two of us but it still makes enough to have some for leftovers, and it freezes well too. I use stew meat instead of the chuck roast and add the onions and garlic when I brown the meat in the Dutch oven. Very good recipe, we have this on our meal rotation for at least once a month.

Holy COW! I've made a lot of beef stews, but this one has to be one of the best! It's amazing. The only variation I did was to thicken it with a bit of corn starch (after it was done). It would have been great without the thickening... and I didn't add much corn starch... maybe a quarter cup (dissolved in a bit of water) I served it over rice.

Loved everything about this dish. Served it over rice for my husband.