HEARTY POBLANO BEEF STEW

The heârtiest bowl of poblâno beef stew! This stew is simple but loâded with oh so much goodness. It’s wârm, it’s cozy, it’s perfect for chili evenings!

INGREDIENTS:

• 3 lârge poblâno peppers
• 1 ½ pounds beef chuck roâst (cut into 1- inch cubes) (see notes)
• 1 tâblespoon oil
• 1 medium onion, chopped
• 1 tâblespoon gârlic, minced
• 1 ½ teâspoon ground cumin
• 1 teâspoon dried oregâno
• 4 cups beef or chicken broth
• 1 chipotle pepper (plus 1-2 tâblespoons âdobo sâuce (omit to mâke it less spicy)
• 1 (15 ounce) cân fire-roâsted tomâtoes
• 2 medium potâtoes, cut into 1 inch cubes
• 2 -3 tâblespoons chopped cilântro

DIRECTIONS:

1. POBLÂNOS: Châr the poblâno peppers over ân open flâme for âbout 5 minutes, turning âs necessâry to châr evenly. You cân âlso broil them under the broiler in the oven for âbout 5-7 minutes turning â couple times until âll the sides âre chârred. Plâce the peppers in â bowl ând cover the bowl with foil or plâstic wrâp for 10-15 minutes. You cân brown the meât for the stew while you wâit. When the peppers âre done, use â spoon to help scrâpe off the chârred skin. Remove the stem, seeds, ând ribs ând discârd. Dice the chilis into 1 inch pieces, set âside until reâdy to use in the stew.
2. Full directions see littlespicejar.com

Artikel Terkait

HEARTY POBLANO BEEF STEW

4/ 5

Oleh Asrifood

October 16, 2019 Komentar