Beef Stew With Poblanos, Tomatillos, And Potatoes

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 poblano chiles
• 1 tablespoon olive oil, divided
• 2 cups onions, chopped
• 1/3 cup flour
• 2 lbs beef stew meat, in bite sized pieces
• 1 teaspoon salt, divided
• 12 ounces pale mexican beer, like corona
• 2 cups water
• 1 cup green pepper, chopped
• 1 teaspoon fresh oregano or 1 teaspoon dried oregano
• 1 1/2 teaspoons cumin
• 6 garlic cloves, minced
• 28 ounces tomatillos, canned-drained and crushed
• 14 ounces low sodium beef broth
• 6 cups potatoes, peeled and cut in 1 inch cubes
• 1/2 teaspoon fresh pepper
• 3/4 cup queso fresco, crumbled
• cilantro

Recipe

• 1 preheat broiler.
• 2 place poblanos on a foil lined baking sheet; broil 10 min or til blackened and charred, turning occasionally. place in a freezer bag or a bowl covered with plastic wrap. let stand 15 minute peel chilies; cut in half lengthwise. discard seeds and membranes. chop chilies and set aside.
• 3 heat 1 t oil in large dutch oven over med-high. add onion; saute 10 min or til tender and golden. spoon into large bowl.
• 4 place flour in a shallow bowl or pie plate. dredge beef in flour, shaking excess off. heat remaining oil in pan over med-high. add half of beef; sprinkle with 1/4 t salt. cook 6 min, browning on all sides. add browned beef to onion. repeat browning with remaining beef and salt.
• 5 add beer to pan, scraping up browned bits. add chilies, 2 c water, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a simmer. stir in beef and onions. cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.
• 6 stir in potatoes. simmer, uncovered, 50 min or til beef and potato are very tender and sauce is thick, stirring occasionally. stir in remaining 1/2 t salt and pepper. ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 t cheese and garnish with cilantro.