• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other

three-chile beef stew

2016-07-08

This is a basic beef stew with inspirations from Belgium (beer, bread) and Mexico (3 pepper varieties.)

The pineapple adds a sweeter note that is very different from prunes. If you want a more traditional Mexican version, leave out the beer, (bread) and pineapple, but I think this came out very well.

INGREDIENTS

This is what you need for 6-8 servings:

• 2 lbs. chuck roast, cut 1 x 1 x 2”
• 1 lb. green chile
• 1 red, 1 green bell pepper
• 1 medium onion
• olive oil
• 1 medium can pineapple
• 4-6 potatoes
• S&P
• optional:
  • 1 jalapeño
  • 1 bottle dark Leffe beer
  • 4 slices of bread

Pic1: green chile stew, served

Directions

• Clean and chop onion and bell peppers small.
• Heat olive oil and brown the onions.
• Brown the meat.
• Add beer to deglaze.
• Add the bell peppers. Add pineapples.
• Add water to just cover all. Add S&P to taste.
• Optional:
  • Add 1 bay leaf and some peppercorn in a tea ball.
• Bring to a boil over medium heat.
• Simmer over low heat for at least 2 hrs. until the meat begins to tenderize.
• Add the green chile, potatoes and if desired sliced jalapeño to taste.
• Bring back to a boil and simmer an additional 30 minutes.
• Optional:
• Add enough bread to thicken the stew.
• Serve and enjoy.

 

• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other