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Poblano and Tomatillo Beef Stew Recipe

Looking for an easy poblano and tomatillo beef stew recipe? Learn how to make poblano and tomatillo beef stew using healthy ingredients.


Submitted by babeltastic

Makes 8 servings



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Recipe Ingredients for poblano and tomatillo beef stew

3 poblano peppers
1 tablespoon olive oil, divided
2 cups chopped onion
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 4/5 pounds lean beef stew meat, cut into bite-sized pieces
1 teaspoon salt, divided
2 cups water
1 cup chopped green bell pepper (about 1 medium)
1 tablespoon chopped fresh oregano
1 1/2 teaspoons ground cumin
6 garlic cloves, minced
4 tomatillos
14 oz beef broth
4 small potatoes
1/2 teaspoon freshly ground black pepper

Recipe Directions for poblano and tomatillo beef stew

  1. Preheat broiler.

  2. Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning chiles occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Chop chiles; set aside.

  3. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until onion is tender and golden brown. Spoon onion into a large bowl.

  4. Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to onion. Repeat procedure with remaining beef mixture and 1/4 teaspoon salt.

  5. Add beer to pan, scraping pan to loosen browned bits. Add chopped chiles, 2 cups water, pepper, oregano, cumin, garlic, tomatillos, and beef broth; bring to a simmer. Stir in the beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.

  6. Stir in potato. Simmer, uncovered, 50 minutes or until beef and potato are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and black pepper. Ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 tablespoons cheese. Garnish with cilantro, if desired.

Categories

First Course

Nutrition Facts
Serving Size 381.0g
Amount Per Serving
Calories
323
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
591mg
17%
Total Carbohydrates
24.8g
8%
Dietary Fiber
3.8g
15%
Sugars
4.4g
Protein
36.8g
Vitamin A 13% Vitamin C 129%
Calcium 4% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B+
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very high in vitamin C
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