red chile beef and vegetable stew


Chile Colorado—beef in red chile sauce—is nice, but it could imo be improved upon with some exra vegetables. I added new harvest potatoes and Normandy vegetable mix to make it a regular stew. Much better balance that way imo.

I also made the sauce differently than I otherwise do. Instead of using pure chile puree, this time I started out with a blond roux and velouté sauce from mixed beef and pork stock. That diluted the sauce, which was a good thing because it still came out hot, hot, hot; even though the label claimed it was mild chile.


This is what you need for 4-6 servings:

  • 1 qt. meat or vegetable stock
  • 1.5 lb. beef roast, cooked
  • 1.5 lbs. new harvest potatoes,
    halved or quartered
  • 2 lbs. Normandy mix vegetables
  • S&P
  • 2 cups red chile puree
Pic1: red chile beef and vegetable stew



Pic2: beef roast
Pic3: all done
Pic4: roux velouté sauce


Pic5: frozen red chile puree
Pic6: add to sauce
Pic7: cook potatoes in the red chile sauce 


Pic8: cut meat
Pic9: Add meat and vegetables.
Pic1+10: serve and enjoy.
  • Cut the meat to bite-size pieces. (Pic8)
  • Add meat and vegetables to the sauce. (Pic9)
  • Cover and remove from the heat.
  • Rest 15-30 minutes.
    There should be enough heat in the sauce to warm the meat and vegetables through without overcooking them.
  • Adjust seasoning.
  • Serve and enjoy. (Pic1+10)