lunch

Beef Green Chile Stew

Name: Beef Green Chile Stew
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Ingredients: 2 1/2 pounds boneless beef chuck roast, cut in 1 inch cubes; 3 teaspoons bacon fat or vegtable oil; 8 cups chicken; 1 cup of cilantro; 1 teaspoon cumin; 5 cloves of garlic; 1 cup finely chopped onion; 1/2 teaspoon pepper; 2 pounds of potatoes, cut ½ to ¾ inch cubes; 1/2 of a red bell pepper, diced; 1 1/2 cups roasted, peeled, chopped green chile; 2 teaspoons to 3 salt, to taste; 1 teaspoon tamari or soy sauce; 1 cup roasted tomatillo salsa (recipe to follow)

“Beef Green Chile Stew is a gluten free and dairy free main course. One serving contains 407 calories, 32g of protein, and 21g of fat. This recipe serves 10 and costs $1.89 per serving. 1 person were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Autumn. A mixture of beef chuck roast, pepper, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 83%, this dish is spectacular. Try Green Chile Stew, Green Chile Stew, and Green Chile Stew for similar recipes.”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Beef chuck roastcut in 1 inch cubes2.5 lb
Vegtable oil3 tsp
Chicken8 cups
Cilantro1 cup
Cumin1 tsp
Garlic5 cloves
Onion1 cup
Pepper½ tsp
Potatoescut ½ to ¾ inch cubes2 lb
Bell pepperdiced½
Roastedpeeled, chopped green chile1.5 cups
To 3 salt2 tsp
Soy sauce1 tsp
Roasted tomatillo salsarecipe to follow1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 10

Estimated nutrition per serving
Energy	284 kcal
Protein	24.8 g
Fat	9.6 g
of which saturates	4.3 g
Carbohydrate	23.8 g
of which sugars	0.9 g
Fibre	1.7 g
Salt	1.6 g

Worked out from the 92% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
Heat fat/oil in dutch oven, high heat and brown the meat in 3 batches. Set aside. In same dutch oven, saute the onions until lightly golden.
2
Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated.
3
Add broth, potatoes, salt cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours, potatoes will break up and thicken the stew.

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