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Roasted Poblano Beef Stew
Nb persons: 0
Yield: 8 servings (3 quarts)
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| TOTAL TIME: Prep: 40 min. + standing Cook: 2 hours YIELD: 8 Ingredients 5 poblano peppers 1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes | |
| 2 tablespoons | olive oil |
| 1 medium | onion, chopped |
| 3 | garlic cloves, minced |
| 1 carton (32 ounces) | beef broth |
| 2 medium | tomatoes, chopped |
| 1/3 cup | minced fresh cilantro |
| 1 tablespoon | chili powder |
| 1 teaspoon | salt |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | pepper |
| 2 large | potatoes, peeled and cut into 1-inch cubes |
Nutritional Facts
1-1/2 cups equals 337 calories, 15 g fat (5 g saturated fat), 74 mg cholesterol, 808 mg sodium, 24 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Directions
Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes.
Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer.
Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat. Yield: 8 servings (3 quarts).
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