Beef stew is definitely a cold weather food. I spent last week in Waco, TX, where it rained every day. I came home to KY and, what do you know, it’s rainy here too. I needed something to warm me up. This recipe is just the thing. It is filling, spicy, unique, and easy to make.
I had never used pablanos before. This stew was pretty spicy but was tempered well by some sour cream. Pablanos are rated on the Scoville Heat scale at 1000 to 2000 (jalapenos are 2500 to 5000, if that gives you any idea of where the pablanos fall in the scale). As with many peppers, pablanos are hotter when they ripen to red. However, I used the green ones available in my local grocery. I plan to use these again soon in a stuffed pepper of some variety. Have any recipe suggestions?
Roasted Pablano Beef Stew
- 5 pablano peppers
- 1 boneless beef chuck roast (2 to 3 lbs), cut into 1 inch chunks
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 cans beef broth (32 ounces)
- 1 can diced tomatoes
- 1/3 cup fresh cilantro, diced
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 2 large potatoes, peeled and diced into 1 inch cubes
In the oven, broil the peppers and all sides, blackening and blistering the skin. Use tongs to rotate the peppers as needed. When done, place the peppers in a bowl and cover with plastic wrap. This will create and trap steam from the hot peppers, allowing for easier removal of the skin. Allow the peppers to sit for 20 minutes and then remove the skin, stem, and seeds. Coarsely chop and set aside.
In a Dutch oven or large pot, brown the beef in the oil. Remove and keep warm. In the same pan, saute the onions until tender. Add garlic and cook for another minute. Add broth, tomatoes, cilantro, chili powder, salt, cumin, pepper, pablanos, and beef. Bring to a boil. Reduce heat and cover. Simmer for 1 1/2 hours or until the beef is tender. Add potatoes and boil until tender. Garnish with sour cream, cheddar cheese, and cilantro.