I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.
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.
Read MoreI'm sorry but this dish is completely flavorless. The only good thing I can say is the chuck (stewing meat) comes out very tender but any meat will simmered for 2 1/2 hours.
Read MoreI 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.
This is AMAZING, crazy good!!! I make it quite often. I use cans of Rotel diced tomatoes with chilies, and I do add sliced mushrooms, and sauté with the onions. I don't season or flour the meat cubes before browning at all. There is no need to. The spices, beer (I use Sam Adams Boston Lager) meat, tomatoes, etc, all work together very nicely to make a delicious dish. I eat this as is, or in burritos, tacos, the best super nachos ever, on a bun as a delicious twist on a sloppy joe, put leftovers in your spaghetti sauce, endless meals with this one. Add more seasonings or peppers if you like real spicy, or cut them out if need too. You'll still get a great dish. By far, my favorite recipe on AR, and I love a lot of them!
Yum,Yum,Yum! This is soooo good! I made a few changes. I browned the meat, onions, and garlic and put it in the crockpot instead of cooking them on the stove. I feel that it could of used a bit more beer, so next time I'll use a whole bottle for 3 servings instead of half a bottle.
Great recipes - I used 2 cans of rotel tomatoes and 1 can of garlic whole tomatoes - YUMMY I have made this four times now and each time its gotten rave reviews from friends and family. Thanks for sharing.
I have been cooking for 40 years and will say this recipe should always get 5 stars.It is delicious and when someone says it is bland maybe taste buds are shot.lol I also hate when someone changes the recipe and gives it a low rating.My rating is based on ease of cooking,flavor,costs and how much is left after eating.It is a great meal with my homemade french bread on a snowy day.
Really nice - almost surprisingly so. I thought I was going to play with this recipe, and perhaps thicken it, but it did some excellent stuff while it was cooking and turned out really well without my help. The broth is rich, but simple, and does enough thickening on it's own. I threw some cilantro and fresh jalepeno on top and called it delicious. Thanks for the recipe!
I made this as written. It came out great and was thick without using flour. I chopped up some carrots and threw them in also. Excellent.
This is a great recipe that is very easy. I read the reviews and floured the meat before frying. I used more beef broth and left out the beer. I also threw it all in a crock pot after frying up the meat and cooked it on high for 5 hours. We will be having this again.
This was outstanding! I used frozen, roasted New Mexico chiles instead of canned and simmered closer to 3 1/2 hours. The meat was tender and the flavor was wonderful.
I have made this recipe for my family quite a few times and we always enjoy it. I usually make it with pork, rather than beef and adjust the spiciness to suit our preferences. I have also halved the recipe, which also worked well. It is excellent served with rice. We also like to top it with sour cream.
I'm sorry but this dish is completely flavorless. The only good thing I can say is the chuck (stewing meat) comes out very tender but any meat will simmered for 2 1/2 hours.
Wonderful taste! I added a little more garlic and thickened up with a bit of flour & butter mixture at the end. My husband & kids loved it!! And real easy!! I served it over a biscut & with a salad.
I just read this recipe from my email and after reading the recipe ingredients and reviews, I just wanted to share a comment. Try the recipe first. By looking at the ingredients, I find it hard to believe it would be bland. After trying, then alter the recipe to your liking. I find it hard to understand when people try a recipe, doesn't care for it and says they won't make it again without trying to perk it up. I love the reviews when people share their twist on the recipe. Many great ideas!
I love this recipe. I used a can of 'hot' green chilles and that gave it a real kick; also added juice from one lime.
Excellent dish! I made this according to directions, even tho i was a little short on beef. To give it substance, I served it over homemade corn tortilla chips, and topped it with a dollop of sour cream. Really gave it a southwest flavor! Will make again and again.
This was excellent! I browned a chuck roast in my pressure cooker. Removed it and sauted the onions and garlic. Added everything else along with the beef and cooked it at 15 lbs pressure for about 50 minutes. I served it over brown rice and cornbread on the side. This is a keeper!
Let this slow cook almost 3 hours and man was it GOOD. My bf would not stop eating it!
I made this but after browning the meat I placed everything in the crock pot on low and let cook for 4 hours. Tasty.
Incredible! Easy to make, flavorful and family pleasing. Try it with beef short ribs.
I loved this stew. The only thing I changed on the original recipe was I ommitted the beer, and added 1.5 c beef broth, total. It also made for good leftovers. I heated leftovers on the stove, and added a can of corn, a can of black beans, and another can of green chilies and simmered for 45 minutes. Turned out great!
I didn't have much beef, so I halved the recipe. Other than that I didn't make any changes. We really liked this and will make it again. Served it with tortilla chips.
This recipe is absolutely DELICIOUS! I've made it three times now and I know I'll be making it a lot more during the colder months. Soooo good. I didn't change a thing. Thank you for the recipe!
This is the best Green Chilie Stew ever! I doubled the recipe, used a large roasting pan, and put it in the oven at 350 degrees. I would use a crock pot if singling it. I didn't have a beer so I left that out, but added a couple of bay leaves off my tree. It made a wonderful Shabbat meal!!
Followed the recipe and the best I can say is that we managed to eat it but, barely.
This was delicious. I added some carrots and potatoes and used tomatoes with chiles since I didnt'have any canned green chile peppers. I used the crockpot and it was very tender and tasty.
Thought of this more as a chili recipe than a stew recipe. Served all by itself with a little cheese sprinkled on top. Liked it better than regular chili. Very Yummy!!
I have to give it a 5, because I loved it! But be careful, if you don't like spicy foods you will not like it!
A nice recipe in case you like the beef and the adding of beer gives it a special touch. I didn't use so much beer however!
I didn't really care for this much, but my husband ate his whole bowl. My kiddo was kind of indifferent. I was worried that it wouldn't be flavorful enough so I added about half a can of tomato paste. I probably made a bad choice in the type of beer I used, but it was all that was in the house. I think I'll probably stick to the more veggie-based stews in the future.
I love green chilies so I was looking forward to it but it was ok. It seemed like a dish that wasn't sure if it wanted to be a chili or beef stew.
I made this, however I put everything in a Crock Pot. put it on low and let it go, as far as I am concerned it turned out great
I am giving this a qualified three stars. I cooked it in a crock pot instead of on the stove top and that may have made a considerable difference in the final product. The recipe seems to be a cross between a traditional green chili stew (made with pork instead of beef) and my Tex-Mex chili recipe. Seemed like an interesting idea so I gave it a shot. I substituted Muir Glen diced tomatoes for the Roma tomatoes and I prepared it in a slow cooker. I think that was a mistake; it turned out more like a soup than a stew. It was good but not what I expected. I will make it again but will use Rotel tomatoes with green chilies instead of diced tomatoes and I will roast and dice Anaheim's of Hatch green chilies instead of using canned. I will also dust the meat with flour before browning. I will let you know what happens :-)
I follow the recipe exactly. I add dark beer. Potatoes and carrots at the end. Great taste with a kick at the end. My family love it.
Interesting and different. Simple to make, with tons of flavor. If I make this again, I'll replace the beer (I used Bass ale - perhaps not the best choice?) with more beef broth. Frozen leftovers reheated very well (tasted even better!).
After reading all the reviews, I followed most of the advice of a poster who spiced it with more jalapeños, cumin and Mexican oregano. I served it with mexican rice garnished with Serrano peppers, lime zest, juice of half a lime (per bowl), fresh avocado slices and fresh cilantro. It is a definite keeper. I also used a very dark beer which gave a deeper flavor.
I've been cooking for 40+ years and this is the only *chili* recipe I've found (so far) tjat doesn't give my hubbie indigestation! Very good.
This "Beef, Green Chili and Tomato Stew" recipe was quite good, and the flavor combination of green chile peppers with cumin reminded me of "chili con carne." If I were to make this again, I would quadruple the onions since I love onions in "chili," and fry the cumin with the onions to take the "raw edge" off it. I transferred all the ingredients to my slow cooker after browning, and mine was done after 6 hours on low. Thank you Kimber for sharing your recipe.
It’s a keeper, our family loved it! The beef was so tender and the dish was flavorful!
The only thing I would change in this recipe would be to add some peppers , other than that it was excellent !
Followed all directions and its perfect. Great Sunday dish, also cold weather food. Its yummy.
I'm on a low carb diet and this one really satisfies my hunger. I've made it sever times and love it. I double up on the green chiles and it it wonderful. I make a huge batch and freeze it in serving size containers to take to work. Yum!
I floured the meat before sautéing, I added to the ingredients listed, 1 can Rotel tomatoes ; 1 can black beans, rinsed ; changed dried ingredients to , 1 -2 tsp. Dried cilantro ; 1 tsp. Dried Mexican oregano ; 2 tsp. Cumin. Browned meat, then added onion and garlic. Put everything into a crockpot and cooked covered for 4-5 hours on low. Served in large flat soup bowls and top with a scoop of Mexican rice , in center of stew and add some thinly sliced serranos and avocados ( optional)
I could take it or leave it and left to my own devices, would say it was just OK., but the people I fed it to, raved over it and absolutely loved it!! I will definitely "have to" make this again!!
Great recipe and will definitely make it again. I substituted Elk meat and it worked perfectly. I also used olive oil and added a dash of crushed red peppers. Super YUMMY
We loved this stew. Made it the first time per directions ( minus the beer-due to medication), and the second time we tried the same recipe but used pork. Both are great over noodles, rice or just with crusty bread and a salad. The second time I did add a little more thickening , but this was a matter of personal choice. I may tweak it a bit more to suit our personal tastes but Thank You very much for offering this recipe
This stew is delicious. I served it over rice and the combination is excellent. At the end of the time that was suggested to get the meat tender, I added some sugar and it made the flavors come together.
Made it today. Wonderful flavors and super easy. I followed the recipe but may need to add more beef broth for additional liquid. I will make this again for sure. Easy on the food budget too.
Made the stew it was great had a little kick followed the instructions exactly again it was great will add it to regular rotation
I made this recipe with a little over a lb. of stew meat and only one can of green chilis. I thought it smelled weird at first with the beer; but once this cooked out it tasted wonderful. I added fresh spinach and zuchinni during the last 20-30 minutes of simmering as I was looking to make a vegetable beef/tomato stew. This was very good and I will definitely make this again.
The only change I made was using fresh jalapeño peppers from my garden sautéed with the onions and garlic instead of the canned green chiles. Absolutely delicious! I served it over polenta,yum!
I never add cumin to any dish which has subtle flavors, as it tends to dominate the overall flavor. Otherwise, this recipe is flavorful.
This was good! Added jalapenos for a little kick. Served it over rice and a salad on the side
I followed the recipe and put this over Chipotle style rice. I thought it was too sauce heavy and lacked flavor. The beef itself was great... Really tender.
Very good,, cooked all day. Delicious! Served over brown rice. Would be good layers with rice and pinto beans as well.
I added bell peppers to it. gave it more flavor, great recipe !also cooked it in the crockpot.
This was great. The only change was I added a can of rotel. Served with garlic parmesan mashed potatoes. I will definitely be making this again.
very tasty and not hard to make ! the stew was very flavorful tasty and filling
Wow! Were did all the flavor come from. At first l thought I would add a few things to make it pop. However I always try to follow new recipes as written first. Will differently make again and not change a thing. Very good and fulfilling.
We loved it! Served it with warm crusty bread and it was delicious! A fun twist on ordinary stew.
This is a simple but flavorful recipe. I added for Yukon gold potatoes and a 1/4 cup of dry parsley to make it more like a stew. Vert tastey when it was done. I’ll certainly make this one again.
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.
Will make it again and will reduce the amount of oil to two tablespoons since the fat from the chuck roast will render down. Salt and pepper to taste is an essential.
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.
Made this at the weekend. Everyone loved it. The only change I made was to brown the entire roast on both sides before adding everything else, and then letting it simmer. It fell apart naturally, and was easier for me than browning the pieces individually. Also, next time I will use less oil. Thanks!
I love this dish. I made this dish and it is absolutely wonderful the only thing I did not have was oregano I substituted that 4 cilantro and it is the most flavorful wonderful dish that I could possibly think of kudos to you.
If I could give this 10 stars I would! The family loved it! My brother inlaw said "make this EVERY TIME I come over!" I didn't change or add a thing - just halved the recipe and used whatever beef stew meat (I didn't pay attention to what I was buying - it cost $5.99/lb) the grocery store had. The beer I used, if that matters, was Pacifico. I served it with ice-burg lettuce and tomato salad, and basmati rice. Simple. Delicious.
I have made it 3 times now. I do have access to canned chilies so I used fresh ones after removing most of the ribs, I also added a fresh red pepper. It is wonder full!!
I had an eye of round roast thawed out and really wasn't in the mood for roast when this recipe made its way to me in an email from Allrecipes. I decided to cut up my roast and give it a try. I sprayed my pan with PAM and only used 1 TBSP of oil. I threw the onions, garlic and beef in together to brown, then added the other ingredients. My favorite green chili stews have potatoes in them, so I also add 3 large red potatoes to the mix, as well as extra Hatch Green chili (we like our green chili stew with a kick). Wow -- was it good. My family loved it. The best part -- it was so easy to throw together. Thanks for a tasty recipe!
I would definitely make this again. The only change I made was to omit the beer. It was still delighful
Delicious! Everyone enjoyed the stew; the gravy was sopped up with hunks of bread. Like other reviewers, I added carrots and mushrooms. Maybe I will even add potatoes next time.
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!!
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!
The only reason I didn't rate this five stars is because I didn't exaclty stick to the script. I didnt use beer although next time I will try it out; I used tomatillos instead of canned tomatoes; and I used fresh chiles. I put all my veggies under the broiler untill charred a little, blended and then cooked as the directions say... actually, now that I think of it I'll just add my own recipe because I did modify this recipe a lot.
It was pretty good! My husband really liked it too. For the beer I used Guinness and instead of roma tomatoes I used crushed. I then served it over noodles. I'm sure I'll make it again.
This was simply wonderful. My husband and I loved it and it will be a new family favorite. Since we like a little carbs with our meal, we served this over rice, but you could also add some small red potatoes that were pre-cooked if you want.
Keeper, will make again! The flavors blend into a warm,not spicy ,deliciousness. I happened to use a Natural Light beer,a can of Rotel Mild, with Cento crushed tomatoes, and the two cans of green chilies.
Made it for my family this week and they all loved it. Next time will make rice or quinoa to go with it.
I followed the recipe exactly, and it was so bland - not much flavor at all. I had to doctor up the finished product quite a bit and even then it was just edible.
I made this chili this past weekend. I thought it was very good. The only thing I will do differently next time is to use less vegetable oil because I didn't really need 1/4 cup. I will also roast my own green chilis (Anaheim or Hatch).
Tvery tasty, however liquid too thin. Perhaps dust meat with flour would thicken the gravy.
This is one of my favorite stew recipes. It has so few ingredients and yet it turns out so well. I don't even like beer or green chilies and I still love it. 1/19/18 I tried this on corn tortilla chips as some reviewers suggested. It is not nearly as good this way. I think a lot of the flavor must be in the "juice" so draining it with a slotted spoon to put it on chips was not a great idea.
This sight is my go to. The meat was tender. The flavor was zero. I always double the spices on dishes. I love food and we all have different Pallets. That’s what makes food good! No flavor for me here. Cook on my people!
I added a few ingredients to ensure a flavorful stew since all the basics were already in place! I added smoked paprika, hot hungarian paprika, allspice, seasoning salt rather than sea salt, ketchup, italian seasoning rather than oregano, extra chili peppers, & corn starch/water for thickening within the last 45 minutes of cooking. Looks great, smells even better and tastes delicious!
