Green Chile Beef Stew Recipe

Favorite Restaurant Chili Recipe

This Green Chile Beef Stew Recipe is not only delicious, it is wonderfully flexible. It is a dish with as many variations as there are cooks. (Chili and stew recipes are made for a person's "soul" investment. Have fun with such recipes by adding your own "twist," if you wish.)

This recipe calls for beef, but you can use pork, chicken or some game meats if you prefer. You can also leave meat out altogether.

The restaurant guests and I love the addition of green chilies to this stew with its flavorful veggies and sauce.

Stew is a basic dish worldwide. This is the beef stew of parts of Mexico and New Mexico. The combination of meat, vegetables and seasonings offers not only good eating but a total meal in just one bowl.

Green Chile Beef Stew

Favorite Restaurant Chili Recipe

Preparation time: 30 minutes. Makes 8 generous portions.

Ingredients:

1 pound beef (stew meat, round or chuck steak or use leftover cooked beef but if you do omit dusting with the flour and seasoning)
Seasoned flour
2/3 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 tablespoons olive oil or canola oil
2 quarts beef stock
1/4 cup butter
1 cup chopped carrots
1 cup chopped celery
1 cup corn (optional)
1 cup chopped onions
1 1/2 teaspoon minced garlic
1/4 cup flour
2 cups diced potatoes
8-10 ounces canned diced green chilies
1 1/3 cups mild salsa (green or regular)(will determine final taste and color)
2 teaspoons Mexican oregano (regular oregano will also "work")
2 teaspoons chili powder

Instructions:

Heat oil over medium heat in a large soup pot
If meat is raw, dust the meat with the seasoned flour mixture (above) and brown on all sides in the oil (do not crowd the pan)
When meat is browned, add the beef stock to the meat and bring to a boil; then cover and reduce heat, then simmer until beef is tender.

(If using cooked meat, combine the meat and beef stock in a large soup pot, bring to boil, cover and then reduce heat and simmer until beef is tender)

Heat the butter over medium-low heat in a large skillet and sauté carrots, celery and onions until they just start to brown and then add the garlic
Add the 1/4 cup of flour to the vegetables, cook and stir for a few minutes to cook out the starch
Add vegetable mixture to the meat stock mixture with the potatoes, green chilies, salsa, oregano and chili powder
Turn heat up to medium or medium-high to bring the stew to a boil, stirring constantly
When the stew begins to boil, immediately turn the heat down so the stew only simmers
Cook until potatoes are tender and the stew is the correct consistency
Correct seasonings

Ole'! You're ready for a great meal! Serve hot in a bowl or over rice or even pasta with corn bread or warm tortillas and a salad.