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Hatch Chile Stew

Hatch Chile Stew – Recipe Card

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb beef stew meat cubed
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 –4 roasted Hatch chiles peeled, seeded, and chopped
  • 3 medium potatoes diced
  • 2 carrots sliced
  • 2 cups beef broth
  • 1 14.5 oz can diced tomatoes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • Optional: chopped cilantro for garnish

Method
 

Brown the Meat
  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
Sauté Aromatics
  1. In the same pot, sauté onions and garlic 2–3 minutes until fragrant.
Add Vegetables & Chiles
  1. Stir in Hatch chiles, potatoes, carrots, cumin, paprika, salt, and pepper. Cook 2–3 minutes.
Simmer
  1. Return beef to the pot. Add diced tomatoes and beef broth. Bring to a boil, then reduce heat and simmer 30–35 minutes until beef is tender and potatoes are cooked.
Serve
  1. Taste and adjust seasoning. Garnish with fresh cilantro if desired. Serve hot with warm bread or tortillas.

Notes

Roasting Hatch chiles: Roast over an open flame or in the oven until skins blister; peel before using.
Make ahead: Flavors deepen if made a day in advance.
Optional add-ins: Corn, green beans, or bell peppers for extra vegetables.