Description
Savor slow-cooked Tender Mexican-Style Chile Verde Beef Stew, a rich, flavorful dish with tomatillos and serranos. My family’s favorite, so comforting!
Ingredients
Scale
- Main Ingredients:
- 2.5–3 lbs boneless beef chuck roast, cut into 1.5–2 inch cubes
- 2 lbs tomatillos, husked and rinsed
- 1 large yellow onion, roughly chopped
- Salt and freshly ground black pepper, to taste
- Flavor Boosters:
- 4–6 serrano peppers (adjust to heat preference), stems removed
- 6–8 cloves garlic, peeled
- 4 cups chicken broth (low-sodium preferred)
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano
- Finishing Touches:
- 1/2 cup fresh cilantro, chopped
- Juice of 1–2 limes
- 2 tbsp olive oil, for searing
- Optional Extras:
- Warm corn tortillas, for serving
- Sour cream or crema Mexicana, for garnish
- Crumbled cotija cheese, for garnish
- Cooked rice, for serving
Instructions
- Prep the Chile Verde Base: First, get those tomatillos, serranos, onion chunks, and garlic cloves onto a baking sheet. I like to drizzle them with a tiny bit of olive oil. Roast them under the broiler until they’re softened and a little charred, about 10-15 minutes. Watch them closely, though; I’ve definitely burnt a batch or two trying to multitask in the kitchen! You want that smoky char, not a black crisp. The smell of them roasting? Divine, honestly.
- Sear the Beef: While the veggies are roasting, pat your beef chuck roast dry and cut it into 1.5-2 inch cubes. Season them generously with salt and pepper. Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a good splash of oil. Sear the beef in batches until it’s deeply browned on all sides. This step is crucial for flavor, don’t skip it! I always make sure not to overcrowd the pan, otherwise, the meat steams instead of browns, and trust me, that’s an oops moment you want to avoid.
- Blend the Sauce: Once your roasted veggies are cool enough to handle, transfer them to a blender. Add the chicken broth, cumin, and Mexican oregano. Blend until you have a smooth, vibrant green sauce. If it’s too thick, add a little more broth, but you want it rich. I like to taste a tiny bit here and adjust the seasoning—oops, almost forgot the salt! This is where the magic really starts to happen, smelling so fresh and spicy.
- Simmer the Tender Mexican-Style Chile Verde Beef Stew: Pour the blended sauce over the seared beef in the pot. Stir it all together, making sure the beef is mostly submerged. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. This is where patience pays off, hon. I’ve tried to rush it, and the beef just wasn’t the same.
- Slow Cook to Perfection: Let your Tender Mexican-Style Chile Verde Beef Stew gently bubble for at least 2.5 to 3 hours, or until the beef is incredibly tender and easily shreds with a fork. I usually check it around the 2-hour mark, just to make sure it’s not sticking, and give it a good stir. The aroma filling your kitchen at this point? Oh my goodness, it’s pure comfort. This is where the house starts to smell like a cozy Mexican cantina.
- Finish and Serve: Once the beef is fall-apart tender, taste the stew and adjust any seasonings – more salt, a little squeeze of lime juice, whatever it needs. Stir in a generous handful of fresh cilantro right before serving. The vibrant green of the cilantro against the rich stew is just beautiful. This Tender Mexican-Style Chile Verde Beef Stew is ready for its close-up! I love how the flavors deepen and meld, making every spoonful a little taste of heaven.