This is one of my new favorite soups! With all the garden planting going on and getting things ready for summer, I’m super excited about all the fresh veggies I’m about to grow! And one of the things I love to have in my garden are Anaheim and Poblano peppers. You can put them in just about any Mexican or Southwest dish and it really kicks it up to the next level. One thing that I have learned about these yummy peppers, is that the heat is never consistent. I have cooked with ones that turned out completely mild, and others that make your eyes water. Generally, I would say that they are about a medium pepper. Not too bad at all really. And when you roast them, oh man, they are so good! Give my Roasted Poblano Hummus a try for another roasted green chili dish!
Start with about a 2 pound lean beef roast. I used a sirloin tip roast and it turned out perfectly tender and super lean. Cut it up into bite sized pieces, about 1 inch cubes.
Heat a cast iron pot or soup pan to medium high with the olive oil. When the pan is hot, add in the cubed beef, season with salt and fresh ground pepper, and brown them for 4-5 minutes, stirring until sides and browned.
Sprinkle the flour (or corn starch for gluten free) over the beef and stir around until all the flour is absorbed. Add in the beef stock and stir continually to make sure there are no clumps. Bring it back to a simmer. And in the cumin, oregano, garlic, the 1 teaspoon of salt and some fresh ground pepper. Cover with a lid and let it simmer on low for 1 1/2 to 2 hours. I know it seems like a long time, but it is totally worth it for the tender beef. I just get it going after school and finish up at dinner time. You could also do this in the slow cooker in the morning at let it go all day.
Once you get the beef going, turn your oven onto high broil. Line a baking sheet with foil and lay the peppers out on the sheet. Put them in the oven and broil for 5 minutes and then rotate the peppers about 1/3. Do this every 5 minutes until all sides are blistering and roasted for a total of 15 minutes.
Take them out of the oven and immediately put them all in a bowl and cover tightly with the foil from the pan. This makes the skin “sweat” and makes it easy to peel the skins off. Just let them sit until you are ready to finish the stew.
Once the beef has simmered for 1 1/2 to 2 hours, peel and cube the potatoes, cut the carrots and onions, and peel the chilies. To do this, just cut off the stem end of the chili and flay it open. Clean out the insides and peel the skin. Then just stack them all together and give them a good rough chop. Add all the veggies into the stew, bring it back to a simmer and let it cook until the potatoes are soft (about 15-20 minutes).
I love this with a big scoop of Greek yogurt (or sour cream) on top with some fresh avocado.
PS. I added some roasted jalapenos to mine which were delicious, but pretty spicy! That is completely optional. 🙂
Seriously, though….. this is so good!
- 1 T olive oil
- 2 ib lean beef roast
- 1/4 C flour (or 3-4 T corn starch for gluten free)
- 5 C beef broth
- 3 Anaheim peppers
- 2 big Poblano peppers
- 2 jalapeno peppers (optional for heat)
- 1 T cumin
- 2 t dried orego
- 1 lb potatos (about 2 medium ones)
- 8 oz carrots
- 1 small onion
- 3 cloves garlic (minced)
- 1 t salt
- fresh ground pepper
- Start with about a 2 pound lean beef roast. I used a sirloin tip roast and it turned out perfectly tender and super lean. Cut it up into bite sized pieces, about 1 inch cubes.
- Heat a cast iron pot or soup pan to medium high with the olive oil.
- When the pan is hot, add in the cubed beef, season with salt and fresh pepper, and brown them for 4-5 minutes, stirring until sides and browned.
- Sprinkle the flour over the beef and stir around until all the flour is absorbed. Add in the beef stock and stir continually to make sure there are no clumps.
- Bring it back to a simmer. And in the cumin, oregano, garlic, the 1 teaspoon of salt and some fresh ground pepper.
- Cover with a lid and let it simmer on low for 1 1/2 to 2 hours.
- I get it going after school and finish up at dinner time. You could also do this in the slow cooker in the morning at let it go all day.
- Once you get the beef going, turn your oven onto high broil.
- Line a baking sheet with foil and lay the peppers out on the sheet. Put them in the oven and broil for 5 minutes and then rotate the peppers about 1/3. Do this every 5 minutes until all sides are blistering and roasted for a total of 15 minutes.
- Take them out of the oven and immediately put them all in a bowl and cover tightly with the foil from the pan. This makes the skin "sweat" and makes it easy to peel the skins off. Just let them sit until you are ready to finish the stew.
- Once the beef has simmered for 1 1/2 to 2 hours, peel and cube the potatoes, cut the carrots and onions, and peel the chilies.
- To do this, just cut off the stem end of the chili and flay it open. Clean out the insides and peel the skin. Then just stack them all together and give them a good rough chop. Add all the veggies into the stew, bring it back to a simmer and let it cook until the potatoes are soft (about 15-20 minutes).
- I love this with a big scoop of Greek yogurt (or sour cream) on top with some fresh avocado.
- PS. I added some roasted jalapenos to mine which were delicious, but pretty spicy! That is completely optional. 🙂
Can I use chicken stock instead? Don’t have beef stock and can’t really leave the house lol..wink wink