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.

Recipe Summary

prep:
20 mins
cook:
2 hrs 30 mins
additional:
10 mins
total:
3 hrs
Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

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  • In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.

  • Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.

  • Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Nutrition Facts

465 calories; protein 28g; carbohydrates 10g; fat 33.5g; cholesterol 107.4mg; sodium 647.2mg. Full Nutrition
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Reviews (186)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2005
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 More
(68)

Most helpful critical review

Rating: 2 stars
01/10/2011
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. Read More
(10)
228 Ratings
  • 5 star values: 145
  • 4 star values: 57
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
06/13/2005
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 More
(68)
Rating: 5 stars
02/02/2014
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! Read More
(51)
Rating: 5 stars
08/27/2007
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. Read More
(49)
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Rating: 5 stars
08/15/2005
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. Read More
(36)
Rating: 5 stars
09/01/2016
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. Read More
(20)
Rating: 4 stars
04/26/2010
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! Read More
(19)
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Rating: 5 stars
03/02/2010
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. Read More
(17)
Rating: 5 stars
01/04/2010
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. Read More
(14)
Rating: 5 stars
01/13/2011
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. Read More
(13)
Rating: 2 stars
01/10/2011
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. Read More
(10)
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