Description
This slow-cooked beef and potatoes in savory green chile broth is a cozy, hearty dish made with tender beef chunks, soft potatoes, and a rich green chile-infused broth. It’s perfect for chilly days and makes an excellent hands-off family meal.
Ingredients
- 2 1/2 lb beef chuck roast, cut into large chunks
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups green chile sauce or roasted green chiles, chopped
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 lb potatoes, peeled and cut into chunks
- 1 bay leaf
Instructions
- Season beef chunks with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides in batches. Transfer to slow cooker.
- In the same skillet, sauté onion until soft. Add garlic and cook briefly.
- Stir in green chile sauce, beef broth, cumin, and oregano. Scrape up any browned bits, then pour mixture over beef in the slow cooker.
- Add potatoes and bay leaf. Stir gently to combine.
- Cover and cook on low for 8 hours, or until beef is tender and potatoes are cooked through.
- Remove bay leaf. Adjust seasoning if needed before serving.
Notes
- Use sweet potatoes for a slightly sweeter flavor.
- Add carrots, corn, or jalapeños for variety or heat.
- Mash a few potato chunks at the end for a thicker broth.
- Cooking on low gives the most tender beef, but high heat works in a pinch.
- Serve with tortillas, crusty bread, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
