Description
A hearty beef stew packed with flavor from tomatillos and chilies.
Ingredients
Scale
- 2 pounds beef stew meat (chuck roast), cut into cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 5 to 6 garlic cloves, minced
- 3 cups tomatillos, husked and quartered
- 4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped
- 1 to 2 jalapeños, seeded for milder heat
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 4 cups beef broth
- 1 tablespoon fresh lime juice
- Optional garnish: chopped cilantro and/or chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear beef cubes until browned.
- Remove beef and sauté onion until translucent. Add garlic and cook until fragrant.
- Add tomatillos and green chilies; cook until softened.
- Return beef to pot. Stir in cumin, oregano, coriander, black pepper, salt, and beef broth.
- Bring to a boil, then reduce heat and simmer for 2-3 hours until beef is tender.
- Stir in lime juice before serving. Garnish with cilantro or parsley if desired.
Notes
- This stew can be made a day in advance for improved flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg