Smoky Green Chile Beef and Potato Comfort Stew

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef with salt and black pepper. Brown the beef in batches until deeply seared, then remove and set aside.
3. In the same pot, add the diced onion and sauté until softened and lightly golden.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Add the cumin, smoked paprika, and oregano, stirring to bloom the spices.
6. Return the beef to the pot along with the chopped green chiles, potatoes, and diced tomatoes, if using.
7. Pour in the beef broth until the ingredients are just covered.
8. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 1½ hours, stirring occasionally.
9. If a thicker stew is desired, mix the flour with a small amount of broth and stir it in during the last 10 minutes of cooking.
10. Taste and adjust seasoning. Garnish with fresh herbs before serving.

Variations

• Substitute pork shoulder for a richer, slightly sweeter flavor.
• Omit the tomatoes for a more traditional green chile-forward stew.
• Add a pinch of chipotle powder for extra smoky depth.
• Stir in cooked pinto beans during the last 15 minutes for added heartiness.

Tips

• Searing the beef well is essential for building deep flavor in the stew.
• Roasted green chiles provide the best smokiness and texture.
• Add potatoes later if you prefer firmer chunks.
• This stew improves overnight, making it ideal for leftovers or meal prep.