Green Chile Stew with Steak Recipe

This green chile stew with steak is the pot to make when it is cold and raining and you want dinner to be slow, hot and filling. Cubes of beef get browned hard in a Dutch oven, then simmer with potatoes, tomatoes, onion, garlic and a generous scoop of chopped roasted green chiles. Cumin and oregano keep the flavor earthy, and the broth turns slightly thick from the potatoes. It serves 6 and takes about 1 hour 45 minutes, most of it hands-off simmering.

Why You’ll Like This Green Chile Stew

A good stew depends on two things: browning the meat properly and giving it enough time to turn tender. Everything else is simple pantry cooking. The chiles bring a smoky, slightly grassy heat, and the potatoes soften into the broth so there is no need for cream or a long ingredient list.

• One pot: browning and simmering happen in the same Dutch oven.
• Heat you control: mild, medium or hot chiles all work.
• Better the next day: the flavors settle overnight, so leftovers hold up well.

Ingredients for Green Chile Stew with Steak

• 2 lbs beef sirloin or chuck roast, trimmed and cut into 3/4-inch cubes
• 1 1/2 lbs potatoes, peeled and cut into 3/4-inch cubes
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped, or 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups chopped roasted green chiles, fresh, frozen and thawed, or canned and drained
• 4 cups beef broth
• 2 tablespoons vegetable or olive oil, divided
• 2 tablespoons all-purpose flour (optional, for dredging the meat)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• Chopped fresh cilantro, lime wedges, warm tortillas or crusty bread, for serving

Ingredient Notes

Beef: Sirloin cooks faster and stays reasonably tender, so it is the easier choice. Chuck roast takes longer but has more fat and collagen, which gives the broth more body. Either works, as long as you cut the pieces to a similar size.

Green chiles: Roasted Hatch-style or New Mexico-style chiles are the classic choice. Anaheim or poblano peppers work if you roast, peel and chop them yourself, and canned chopped chiles are the quickest option, though usually milder.

Potatoes: Yukon Gold potatoes hold their shape. Russets break down more and thicken the stew faster.

How Hot Is Green Chile? A Quick Heat Guide

Chile heat varies from batch to batch, even within the same label, so taste a small piece before you commit.

• Mild: gentle warmth, mostly smoky flavor. Canned chopped green chiles and many Anaheim peppers fall here. You can use the full 1 1/2 cups and still serve it to anyone who dislikes spice.
• Medium: a noticeable but friendly kick. This is a good middle ground for most households.
• Hot: real heat that builds with each spoonful. Start with 1 cup, taste after simmering and add the rest only if you want it.

Removing the seeds and any white ribs lowers the heat. If the stew ends up hotter than planned, a spoonful of sour cream, extra potatoes or a squeeze of lime helps balance it.

How to Make Green Chile Stew with Steak

Step by Step

1. Prep everything. Trim any large pieces of fat from the beef and cut it into 3/4-inch cubes. Pat the cubes very dry with paper towels. Peel and cube the potatoes, dice the onion and mince the garlic.
2. Season the beef. Toss the cubes with 1 teaspoon salt and the black pepper. If you want a slightly thicker stew, toss them with the flour as well, shaking off the extra.
3. Sear the meat. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add about half the beef in a single layer and leave it alone for 2 to 3 minutes until a deep brown crust forms. Turn the pieces and brown the other sides, about 5 minutes total. Move to a plate and repeat with the second batch, adding the remaining oil if the pot looks dry.
4. Cook the onion. Lower the heat to medium. Add the onion to the pot with a pinch of salt and cook for 5 to 6 minutes, scraping up the browned bits from the bottom, until soft and lightly golden.
5. Add garlic and spices. Stir in the garlic, cumin and oregano and cook for 30 to 60 seconds until fragrant.
6. Build the stew. Return the beef and any juices from the plate to the pot. Add the tomatoes and beef broth and stir well. Bring to a boil, then reduce the heat to low, cover and simmer for 45 minutes if you are using sirloin, or about 1 hour 15 minutes if you are using chuck.
7. Add potatoes. Stir in the potatoes, cover again and simmer for 20 to 25 minutes, until a fork slides easily into the potato cubes and the beef is tender.



8. Add the chiles. Stir in the chopped green chiles and simmer, partly covered, for 10 to 15 minutes so their flavor spreads through the broth.
9. Adjust and finish. Taste and add salt, pepper or more cumin as needed. If it is thinner than you like, mash a few potato cubes against the side of the pot and stir them in.
10. Serve. Ladle into bowls and top with cilantro and a squeeze of lime. Serve with warm tortillas or crusty bread for dipping.

Tips for the Best Green Chile Stew

Dry the Beef Before Searing

Wet meat steams instead of browning. Pat the cubes dry, and don’t crowd the pot. Browning in two batches takes a few extra minutes and gives the stew most of its deep, savory flavor.

Match the Simmer to the Cut

Sirloin is tender in under an hour, and cooking it much longer can make it dry. Chuck needs the longer simmer to loosen up. Test a piece before adding the potatoes; it should cut easily with a spoon.

Add Potatoes and Chiles Late

Potatoes added at the start can turn to mush before the beef is ready, so they go in for the last 20 to 25 minutes. Chiles that simmer for hours lose their roasted character, so 10 to 15 minutes is enough.

What to Serve With Green Chile Stew

Warm flour tortillas are the traditional partner, either for scooping or rolled into little spoons. Crusty bread, cornbread and warm biscuits are also good. A simple salad with lime dressing balances the richness.

Variations

• Beans added: Stir in one can of drained pinto beans with the potatoes for a heartier pot.
• Slow cooker: Brown the beef and onion on the stove, then transfer everything except the chiles to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, adding the chiles in the last 30 minutes.

Storage and Reheating

Refrigerator: Cool within two hours and store airtight for up to 4 days. It thickens as it sits.

Reheating: Warm it in a pot over medium-low heat, stirring now and then, and add a splash of broth or water if it seems too thick. In the microwave, heat in 60-second bursts and stir between each one.

Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating; the potatoes may be a little softer.

Frequently Asked Questions

What cut of steak is best for green chile stew?

Chuck roast is the best choice if you have time, because the long simmer makes it tender and gives the broth body. Sirloin is a good shortcut.

Can I use canned green chiles?

Yes. Drain them and use about 1 1/2 cups or two to three 4-ounce cans. Canned chiles tend to be milder than fresh roasted ones, so taste at the end and add a pinch of cayenne or a diced jalapeño if you want more heat.

How do I make the stew less spicy?

Choose mild chiles, remove the seeds and ribs, and use only 1 cup to start. Serving the stew with sour cream, cheese or a squeeze of lime also helps take the edge off at the table.

Can I make green chile stew ahead of time?

Yes, and it works well. Cool it and refrigerate for up to 4 days. The flavors blend as it sits, and gentle reheating on the stove is all it needs.