Description
A hearty and comforting stew made with ground beef, roasted green chiles, and tender potatoes, perfect for chilly nights.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 1 cup roasted diced green chiles
- 2 teaspoons salt
- 1 tablespoon ground cumin
- 8 cups beef broth or chicken broth
- 4 medium russet potatoes, peeled and diced
- 1 cup diced tomatoes (fresh or canned)
Instructions
- Heat your Dutch oven or large soup pot over medium heat. Add the ground beef and diced onion.
- Cook, breaking up the meat with a wooden spoon, until the beef is fully browned and the onion is soft, about 6 to 8 minutes.
- If excess grease accumulates, drain it away to keep your stew from becoming too oily.
- Stir in the diced green chiles, salt, and ground cumin. Cook for 2 minutes, stirring frequently, allowing those spices to become fragrant.
- Pour in the broth, followed by the diced potatoes. Stir well, and bring the mixture to a gentle boil.
- Add the diced tomatoes, then reduce the heat and let the stew simmer steadily.
- Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the potatoes are fork-tender and the broth is rich and flavorful.
- Taste test and adjust the seasoning with additional salt if needed.
- Once ready, ladle the stew into hearty bowls and serve hot, garnished with fresh herbs or a dollop of sour cream, if desired.
Notes
This stew tastes even better the next day! Store in the fridge overnight to allow the flavors to meld beautifully.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg