Description
Savor tender Mexican-Style Chile Verde Beef Stew. Slow-cooked, vibrant flavors, and pure comfort in every spoonful.
Ingredients
Scale
- Main Stew Components:
- 2.5–3 lbs beef chuck roast, cut into 1–2 inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, divided
- 4 cloves garlic, peeled
- Verde Sauce Essentials:
- 2 lbs tomatillos, husked and rinsed
- 3–4 poblano peppers
- 1–2 jalapeño peppers (adjust to taste)
- 4 cups low-sodium chicken broth
- 1/2 cup fresh cilantro, plus more for garnish
- 2 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 1 tbsp fresh lime juice
- Salt and freshly ground black pepper to taste
- Optional Extras:
- 1 tbsp masa harina (for thickening, optional)
- Warm tortillas, rice, or beans for serving
- Sour cream, avocado, cotija cheese for garnish
Instructions
- Prep the Beef & Sear:: First, pat your beef chuck dry and cut it into 1-2 inch cubes. Season generously with salt and pepper. Heat a good glug of oil in a large Dutch oven or heavy pot over medium-high heat. This is where patience is key, hon! Sear the beef in batches until deeply browned on all sides – this builds so much flavor. I used to overcrowd the pan, and the beef would just steam, which was a total bummer. Don’t be like past me; give that meat space to develop a beautiful crust. You’ll smell that rich, savory aroma filling your kitchen, and that’s your cue it’s working!
- Roast the Verde Base:: While the beef is searing, get those tomatillos, poblanos, jalapeños, and half an onion on a baking sheet. Drizzle with a little olive oil. Roast them under the broiler or in a hot oven (around 400°F/200°C) until they’re nicely charred and softened, about 15-20 minutes. The smell of roasting chiles is one of my favorite kitchen smells, honestly. It’s warm and a little smoky. Once cooled slightly, peel the poblanos (if you want, I sometimes skip this for extra rustic charm) and remove the stems. For less heat, you can deseed the jalapeños, but I usually leave some in for a good kick!
- Blend the Sauce:: Carefully transfer the roasted veggies, along with the remaining half onion and garlic cloves, into a blender. Add about half of the chicken broth, the fresh cilantro, cumin, and oregano. Blend until you have a smooth, vibrant green sauce. Be careful when blending hot liquids, okay? I once had a blender lid pop off and let’s just say my kitchen got a spontaneous green makeover – oops! This sauce is the heart of your Tender Mexican-Style Chile Verde Beef Stew, so make sure it’s well blended and bright green.
- Simmer the Stew:: Once all the beef is seared, remove it from the pot. Add a splash more oil if needed, then sauté any remaining chopped onion until softened. Pour in your beautiful green chile sauce, scraping up any browned bits from the bottom of the pot – that’s flavor gold! Bring it to a gentle simmer. Return the seared beef to the pot, along with the rest of the chicken broth. Give it a good stir, making sure the beef is mostly submerged. This is where the magic happens, so cover it up and let it do its thing.
- Slow Cook to Perfection:: Reduce the heat to low, ensuring a very gentle simmer. Let your Tender Mexican-Style Chile Verde Beef Stew cook for at least 2.5 to 3 hours, or until the beef is incredibly tender and easily shreds with a fork. Honestly, I sometimes let it go for even longer, especially if I’m puttering around the house. The longer it simmers, the more those flavors meld and the beef just melts. Check on it occasionally, giving it a stir and making sure it’s not sticking. If the sauce gets too thick, add a little more broth. This is the stage where your kitchen will smell absolutely divine.
- Finish & Serve:: Once the beef is fork-tender, remove it from the pot and shred it using two forks. Return the shredded beef to the sauce. If you want a slightly thicker sauce, you can mix a tablespoon of masa harina with a little water to form a slurry, then stir it into the stew and simmer for another 5-10 minutes. Stir in the fresh lime juice. Taste and adjust seasonings – maybe a little more salt, perhaps another squeeze of lime. Your Tender Mexican-Style Chile Verde Beef Stew should be rich, tangy, and bursting with flavor. It’s ready to bring joy to your table!