This hearty beef with green chile and potatoes is a comforting Southwestern classic that brings bold flavor and rustic warmth to the table. Slow-simmered beef becomes melt-in-your-mouth tender, while potatoes soak up every bit of the savory, chile-infused broth. It is the kind of dish that fills the kitchen with irresistible aroma and promises a deeply satisfying meal.
Green chiles are the soul of this recipe. Their gentle heat and earthy flavor balance beautifully with rich beef and warm spices like cumin and oregano. Whether you use Hatch, Anaheim, or another roasted green chile, they add unmistakable depth and a true Southwest character to the stew.
The long, slow simmer allows the beef to break down naturally, creating a broth that is rich without being heavy. Potatoes soften just enough to thicken the stew slightly while still holding their shape, making each spoonful hearty and comforting.
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This dish is perfect for cooler evenings, family dinners, or relaxed weekends. It is even better the next day, once the flavors have fully melded, making it ideal for leftovers or make-ahead meals served with warm tortillas or crusty bread.
Servings and timing:
Servings: 6
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes
Ingredients
- 2 pounds beef chuck or stew meat
- 2 tablespoons oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 2 cups roasted green chiles, chopped
- 3 cups beef broth
- 1 cup water
- 1 tablespoon flour, optional for thickening
Instructions:
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