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Green Chili Beef Stew


  • 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


  • 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.