Beef, bean and green chili stew

23 Jan Beef, bean and green chili stew

This braised stew features smaller chunks of beef that are braised to be meltingly tender. I used mild green chilis, but the heat can vary significantly with your choice of green chilis.

Beef, bean and green chili stew

Hearty beef stew with a little heat

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Ingredients

  

• 2 lbs Stew Beef cut to ½ inch chunks
• 6 small roasted and chopped Green Chillies either canned (4 small cans) or fresh roasted with seeds and skins removed
• 1 large yellow onion chopped
• 2 cloves Garlic minced
• 28 fl oz Beef Broth I used Epic’s Beef Jalapeño Beef Bone Broth
• 2 tsp Salt
• 1 tsp Ground Cumin
• 2 cans of Navy Beans strained of liquid and rinsed

Instructions

 

• Move oven racks to create space for your dutch oven if necessary. Preheat oven to 300˚F.
• Cut stew beef chunks to smaller size if necessary and then place meat in an oven safe dutch oven heated on medium high heat and sprinkle with the salt. Brown meat on all sides, leaving the meat alone on a side for 2-3 minutes at a time to create browning.
• Add onion, garlic, chillis, bone broth and cumin to the pot and stir.
• Leave the pot on medium high heat and bring to boiling, then cover and place in the preheated oven.
• Allow the pot to braise in the oven for 3 hours.
• Remove the pot from the oven, add the beans and stir. Once the beans have heated, the stew is ready to serve.