Rating: 4.5 stars 4.4
232 Ratings
  • 5 star values: 148
  • 4 star values: 58
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3

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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