Hearty Beef with Green Chile & Potatoes

Instructions:

1. Heat oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef with salt, black pepper, cumin, garlic powder, and oregano.
3. Brown the beef on all sides until deeply seared.
4. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened.
5. Stir in the potatoes and roasted green chiles.
6. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until the beef is tender and the potatoes are soft.
8. If a thicker broth is desired, mix flour with a small amount of water and stir it into the pot during the last 10 minutes of cooking.
9. Taste and adjust seasoning before serving.

Variations

• Add diced carrots or corn for extra texture and sweetness.
• Use pork shoulder instead of beef for a different take.
• Add a pinch of smoked paprika for subtle smokiness.
• Stir in a splash of lime juice before serving for brightness.

Tips

• Chuck roast is ideal because it becomes tender during long simmering.
• Roasted green chiles provide the best depth of flavor; canned can be used in a pinch.
• Do not rush the simmer—slow cooking is key to tender beef.
• This stew tastes even better the next day after the flavors fully develop.