Looking for a stew recipe to keep you WARM on these cold days and nights? Try this poblano beef stew that has a little bit of kick to it. 

Poblano Beef Stew

This past weekend we celebrated Shaun’s (my husband) 30th BIRTHDAY!  I’d say it went off without a hitch, as we watched football on a big projector screen, drank lots of beer and ate lots of great food.  Not to mention all the family and friends that came out to wish him and his twin brother a happy birthday.  It was a good night indeed and he enjoyed it all!  Olivia even had a good time showing off her little baby steps that she has started to take around the house.  (We are up to about 10-12 steps.)

After all the dip, chips, sausage meatballs, burgers and beer — I need to detox.  Oh, I forgot to mention the birthday meal we had for lunch on Sunday at Logan’s Roadhouse.  Detox diet starts TODAY and I am showcasing this easy crock pot stew recipe.  One of my favorite things about cold weather is making stews or soups to help warm you up.  I usually tend to eat my soups with cornbread but this go round I wanted a tortilla.  It may not be the wisest choice regarding the detox but one won’t hurt me.

RIGHT??? 

I told you I had another crock pot recipe coming your way and this one won’t disappoint!

Enjoy ~ Meagan

Poblano Beef Stew

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Poblano Beef Stew

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 5 hours 30 minutes

Total Time: 5 hours 50 minutes

Ingredients:

2 teaspoon olive oil
1 pound tenderized beef stew meat
1/2 onion, diced
1 poblano pepper, chopped
10 ounce can ro-tel tomatoes, mild
1 teaspoon chopped garlic
1/2 teaspoon paprika
5 baby dutch yellow potatoes, diced
22 ounce beef broth
1/2 cup verde salsa or sauce (I used That Green Sauce from H-E-B)
1/2 teaspoon salt
1 Tablespoon corn starch

Directions:

Add olive oil to a skillet and place on medium/high heat. Add the beef stew meat and cook until brown approximately 5 minutes.

Place onions into the crock pot followed by pepper and ro-tel tomatoes. Top with browned meat, garlic, paprika, potatoes, beef broth and sauce. Cook on low for 4 hours and then add salt and corn starch. Mix the whole pot and cook for an additional hour.

Serve with cornbread or tortillas.

   

10 Responses to “Poblano Beef Stew”

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    1
    Liz @ The Lemon Bowl — October 21, 2013 at 7:55 am

    Love the flavors in this stew!!

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    steph@stephsbitebybite — October 21, 2013 at 9:53 am

    Happy Birthday Hubby! This stew sounds so incredible! I was looking at poblanos the other day and trying to figure out what I could make with them…guess I need to go back and buy some!

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    RavieNomNoms — October 21, 2013 at 10:27 am

    YUM! Happy birthday to the hubby!! This looks so comforting

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    Megan {Country Cleaver} — October 21, 2013 at 11:24 am

    What a great way to celebrate the big 3-0!! An I’m totally all over this with the crisp weather we’vebeen having!

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    Karen @ The Food Charlatan — October 21, 2013 at 11:48 am

    Ooooh this looks so awesome. Can we get a round of applause for poblano peppers? They make everything amazing. I just posted a chili today too but I will have to try this one next. There is NEVER too much chili/stew in the fall.

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    Stephanie @ Macaroni and Cheesecake — October 21, 2013 at 12:47 pm

    This looks so comforting and I love that it’s made in the crockpot too!

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    Lauren @ Climbing Grier Mountain — October 21, 2013 at 1:40 pm

    Happy birthday to hubs!! And you know I will be trying this. Love your recipes!!

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    Rachel @ Baked by Rachel — October 21, 2013 at 2:11 pm

    Ohh definitely going to have to make this sometime. The hubs will love it!

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    9
    cassie - bake your day — October 22, 2013 at 9:36 am

    This looks incredible! Great flavors, Meagan!

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    10
    Gaby — October 24, 2013 at 8:41 pm

    What a fun party! Love the flavors of this stew, I need a big bowl right about now!

    [Reply]

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