Green Chile Ground Beef and Potato Stew

This Green Chile Ground Beef and Potato Stew is a hearty, comforting dish that brings together the robust flavors of roasted green chile, tender potatoes, and savory ground beef. Perfect for a cozy family meal, this stew is not only delicious but also flexible, allowing you to start it ahead of time and finish cooking later for a fresh and flavorful dinner.

With a touch of homemade chicken stock and a hint of garlic, this recipe is sure to become a favorite for those who enjoy rich, warming flavors.

Green Chile Ground Beef and Potato Stew

Ingredients:

1 lb ground beef

1 tsp granulated garlic (or 2 cloves fresh garlic, minced)

Salt, to taste

1/4 yellow onion, finely diced

1.5 cups roasted green chile, chopped

2 tbsp all-purpose flour

2 cups chicken stock

2 cups water

3 large russet potatoes, peeled and diced

Optional: additional seasoning (black pepper, cumin, etc.)

Instructions:

Prepare the Ground Beef:

In a large pan or pot, heat over medium-high heat.

Add the ground beef, seasoning it with granulated garlic and salt.

Par fry the beef, stirring occasionally until it is partially cooked but still slightly pink.

This ensures it will finish cooking while simmering later.

Cook the Onions and Green Chile:

Add the finely diced onion to the pan with the beef.

Cook, stirring occasionally, until the onion becomes translucent, about 3-5 minutes.

Add the chopped roasted green chile to the pan.

Stir to combine and let it cook for an additional 2 minutes to meld the flavors.

Create the Base:

Sprinkle the flour over the beef and onion mixture. Stir well to coat the ingredients, and cook for 2-3 minutes to remove the raw flour taste.

Gradually pour in the chicken stock and water mixture while stirring to avoid lumps.

Add the Potatoes:

Add the diced potatoes to the pan.

Increase the heat to bring the mixture to a rolling boil.

Cook the Potatoes:

Once boiling, reduce the heat to a simmer.

Cover the pan with a lid and let it simmer for about 20-25 minutes, or until the potatoes are tender.

Alternatively, after bringing to a rolling boil, turn off the heat, cover the pan, and let the residual heat cook the potatoes while you step away for a bit.

Upon returning, reheat the mixture and simmer for 15-20 minutes until the potatoes are fully cooked.

Final Taste and Adjustments:

Taste the stew and adjust the seasoning with additional salt, garlic, or other spices as needed.

Serve:

Serve hot with warm tortillas, over rice, or on its own as a hearty stew.

Enjoy this comforting and flavorful dish!

Notes:

Green Chile: The flavor of this stew largely depends on the quality and type of green chile you use. For a milder taste, use Anaheim or poblano chiles. For a spicier kick, Hatch chiles or similar varieties work well. Adjust the quantity based on your heat preference.

Cooking Method: Par-frying the ground beef allows it to retain moisture and flavor as it finishes cooking in the stew. The method of turning off the heat and letting the residual warmth cook the potatoes makes this a convenient dish for busy days, allowing you to step away and finish cooking later.

Potatoes: Russet potatoes are ideal for this recipe as they hold their shape while becoming tender. You can also use Yukon Gold or red potatoes for a slightly different texture.

Flavor Adjustments: Feel free to add additional spices like cumin, black pepper, or even a dash of smoked paprika to enhance the flavor profile. Fresh garlic can also be substituted for granulated garlic for a more pronounced garlic taste.

Serving Suggestions: This stew pairs beautifully with warm tortillas, a side of rice, or even a sprinkle of cheese on top. It’s a versatile dish that can be enjoyed on its own or as part of a larger meal.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh green chiles instead of roasted?

Yes, you can use fresh green chiles.

However, roasting them first enhances the flavor, giving the stew a deeper, smokier taste.

If using fresh, consider sautéing them until softened before adding them to the stew.

What can I use instead of russet potatoes?

Yukon Gold or red potatoes are good alternatives.

They hold their shape well and provide a slightly different texture.

Sweet potatoes can also be used for a sweeter, more nutritious twist.

Can I make this stew vegetarian?

Absolutely! You can replace the ground beef with a plant-based meat substitute, or use beans like black beans or pinto beans for a hearty vegetarian option.

Also, replace the chicken stock with vegetable broth.

How can I make the stew spicier?

For more heat, use spicier green chiles like Hatch chiles, or add a pinch of cayenne pepper or chopped jalapeños.

Adjust to your spice preference.

Can I freeze this stew?

Yes, this stew freezes well.

Allow it to cool completely before transferring to airtight containers.

It can be frozen for up to 3 months.

Thaw in the refrigerator and reheat on the stove when ready to eat.

What if the stew is too thick?

If the stew becomes too thick, you can thin it out by adding more water, stock, or even milk for a creamier texture.

Add gradually until you reach the desired consistency.

Can I add other vegetables to this stew?

Yes, feel free to customize with other vegetables like carrots, bell peppers, or corn.

These can add more flavor, texture, and nutrition to the dish.

What should I serve with this stew?

This stew pairs well with warm tortillas, crusty bread, or a side of rice.

You can also top it with shredded cheese, sour cream, or fresh cilantro for extra flavor.

How long does it take to cook the potatoes?

On a simmer, the potatoes should cook through in about 20-25 minutes.

If you use the residual heat method, they might take a bit longer, depending on how long you leave them before reheating.

Can I prepare this stew in advance?

Yes, this recipe is great for meal prep.

You can cook the stew up to the point where the potatoes are partially cooked, then store it in the refrigerator.

Reheat and simmer for 15-20 minutes before serving to complete the cooking process.