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Savory Beef Stew with a Kick of Southwestern Flavor

A comforting beef stew infused with smoky green chiles and zesty jalapeños that adds a delightful twist to the classic recipe.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Chuck Roast Rich in connective tissue, perfect for a tender stew.
  • 1 can Green Chiles Adds a smoky depth and gentle heat; choose canned or fire-roasted.
  • 4 cups Beef Broth Opt for low-sodium to better control saltiness.
  • 1 can Diced Tomatoes Helps to balance the richness of the meat.
  • 4 medium Yukon Gold Potatoes Holds its shape while absorbing flavors; diced.
  • 1 large Onion Essential for a foundational flavor; sauté until golden.
  • 3 cloves Garlic Adds depth and aroma; minced.
  • 1 tablespoon Ground Cumin Adds warmth and complexity.
  • 1 tablespoon Paprika Greatly enhances the stew’s flavor profile.
  • 2 medium Fresh Jalapeños Sliced for a zesty finish; add just before serving.
  • 1 cup Sour Cream Enhances creaminess and balances the dish’s spiciness.
  • 1 tablespoon Fresh Parsley A pop of color and freshness when sprinkled on top.

Method
 

Preparation
  1. Cut the chuck roast into 1-inch cubes and season with salt and pepper.
  2. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
  3. In the same pot, add the diced onion and sauté until golden, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Return the browned beef to the pot. Add the ground cumin, paprika, beef broth, diced tomatoes, and green chiles. Stir well.
  5. Toss in the diced Yukon Gold potatoes and bring the stew to a boil. Adjust the heat to low, cover, and let it simmer for about 2 to 3 hours, or until the beef is tender.
  6. Just before serving, stir in the sliced jalapeños and let them cook for an additional 5 minutes.
  7. Ladle the stew into bowls and garnish with a dollop of sour cream and a sprinkle of fresh parsley.

Notes

This stew keeps well in the refrigerator for up to 3 days. Freeze leftovers for up to 3 months — just let it cool completely before transferring it to a freezer-safe container.