Green Chili Beef Stew and Putting out Hay

Putting out hay is one of the steps in feeding heifers that we do every day. The hay has nutritional value but also gives them a cozy place to bed down on during these really rugged cold temps we have been having. When the temperatures are really cold or there is snow coming Arturo will be out before dark putting extra hay down to keep the cattle comfortable during these hard winter conditions.

There are a couple of steps in putting out hay and we have some handy equipment to help us get the job done. Here is a little video that walks you through how we do it. This was posted over on Instagram, InstaStories. If you are not following you should…@cookingwiththecowboy!

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After putting out hay and making sure the cattle are comfortable, it is nice to come in and warm ourselves up with a big bowl of Green Chili Beef Stew! We hope you enjoy!

Green Chili Beef Stew

5 Tablespoons unsalted butter
1 lb stew meat – Pacheco Beef Stew Meat
1/3 cup Flour
2 Onions, diced
1 Large potato, diced
2 Carrots, peeled and diced
¼ cup  Green Chili
1 Cup of dry red wine
2 Cups beef stock
1 Tablespoon oregano leaves
Salt and pepper

Heat the butter in a large, Dutch oven with a lid over medium heat. While the butter is melting, toss the beef cubes with the flour to coat. When butter is hot, increase the heat to medium to high and brown the beef in batches. Do not crowd the meat or it will steam rather than brown.

Remove the pan from the heat, transfer the meat to a bowl, cover it loosely with foil to keep it warm and set aside.

Place the pan back over medium heat, and sauté the chili, onions, carrots and potato, tossing to prevent burning until onions turn translucent. Add the wine, stock, and oregano, gently stirring the bottom of the pan to release any solidified pan juices.

Cook the stew over low heat with the lid slightly ajar, for 40 minutes. Add the beef and stir to combine. Continue cooking for another 20 minutes. Season with salt and pepper.

Green Chili Beef Stew

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Ingredients

  

• 5 tbsp unsalted butter
• 1 lb Stew Meat
• 1/3 cup Flour
• 2 Onions
• 1 large potato, diced
• 2 Carrots, peeled and diced
• 1/4 cup Green Chili, peeled and seeded
• 1 cup Dry red wine
• 2 cups Beef stock
• 1 tbsp oregano leaves
• Salt and pepper

Instructions

 

• Heat the butter in a large, Dutch oven with a lid over medium heat. While the butter is melting, toss the beef cubes with the flour to coat. When butter is hot, increase the heat to medium to high and brown the beef in batches. Do not crowd the meat or it will steam rather than brown. Remove the pan from the heat, transfer the meat to a bowl, cover it loosely with foil to keep it warm and set aside. 
• Place the pan back over medium heat, and sauté the chili, onions, carrots and potato, tossing to prevent burning until onions turn translucent. Add the wine, stock, and oregano, gently stirring the bottom of the pan to release any solidified pan juices. Cook the stew over low heat with the lid slightly ajar, for 40 minutes. Add the beef and stir to combine. Continue cooking for another 20 minutes. Season with salt and pepper. 

Tried this recipe?Let us know how it was!