Hearty Poblano Beef Stew
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Ingredients
- 3 large poblano peppers
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1½ lbs beef chuck roast, cut into 1-inch cubes (see notes)
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1 Tbsp FOND’s Pure & Unflavored Tallow
- 1 medium onion, chopped
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1 Tbsp garlic, minced
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1½ tsp ground cumin
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1 tsp dried oregano
- 1 chipotle pepper (plus 1-2 tablespoons adobo sauce (omit to make it less spicy)
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1 15-oz can fire-roasted tomatoes
- 2 medium potatoes, cut into 1 inch cubes
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2 -3 Tbsp chopped cilantro
Directions
Poblanos:
Char the poblano peppers over an open flame for about 5 minutes, turning as necessary to char evenly. You can also broil them under the broiler in the oven for about 5-7 minutes turning a couple times until all the sides are charred. Place the peppers in a bowl and cover the bowl with foil or plastic wrap for 10-15 minutes. You can brown the meat for the stew while you wait. When the peppers are done, use a spoon to help scrape off the charred skin. Remove the stem, seeds, and ribs and discard. Dice the chilis into 1 inch pieces, set aside until ready to use in the stew.
Stew:
Heat the oil in a large dutch oven or stock pot over medium high heat. Sprinkle the beef with salt and pepper and brown in batches. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.
Add the onions and scrape the brown bits on the bottom of the pan with a wooden spoon. Cook the onions for 3-5 minutes or until the start to turn translucent. Add the garlic, and cook for another 30 seconds before adding in the seared beef, poblano peppers, cumin, oregano, bone broth, chipotle pepper, adobo sauce, and fire roasted tomatoes.
Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1- 1 ½hours or until the beef is tender. Add the diced potatoes at this point and allow to cook for another 10-20 minutes or until the potatoes are cooked all the way through. Top with cilantro and serve with crusty bread.
