This smoky green chile beef and potato stew is the kind of dish that defines true comfort cooking. Slow-simmered, deeply savory, and built for cold evenings, it brings together tender beef, soft potatoes, and roasted green chiles in a way that feels both rustic and deeply satisfying.
The flavor foundation comes from roasted green chiles, which add gentle heat and an unmistakable smokiness without overpowering the dish. When combined with warm spices like cumin and smoked paprika, the stew develops layers of flavor that grow richer as it cooks.
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Beef chuck is ideal here, breaking down slowly into fork-tender pieces that soak up the chile-infused broth. Yukon Gold potatoes add a buttery texture and natural thickness, making the stew hearty without feeling heavy or dense.
This is a meal meant to be enjoyed slowly, preferably with warm tortillas or crusty bread to catch every spoonful. Like many comfort stews, it tastes even better the next day, when the flavors have had time to fully settle and deepen.
Servings and Timing
- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
Ingredients
- 2 lbs beef chuck, cut into bite-size chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups roasted green chiles, chopped (Hatch or Anaheim)
- 1½ lbs Yukon Gold potatoes, peeled and cubed
- 4 cups beef broth
- 1 cup diced tomatoes (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 1 tablespoon flour (optional, for thickening)
- Fresh cilantro or parsley, for garnish
Instructions:
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