Tomatillo Beef Stew Recipe

Step 1

Heat 1 tablespoon oil in a 6‑quart pot over medium‑high heat.

Step 2

Season beef with salt and pepper.

Step 3

Brown beef in 2 batches for 10 minutes or until browned on all sides.

Step 4

Remove from pot and set aside.

Step 5

Heat remaining 1 tablespoon oil in same pot

Step 6

Add onion, garlic and potatoes and sauté for 10 minutes.

Step 7

Pour in broth and beer

Step 8

Return beef to pot and bring mixture to a boil.

Step 9

Meanwhile

Step 10

Remove stems and cores from tomatoes; puree tomatoes in food processor.

Step 11

Discard husks from tomatillos.

Step 12

Wash tomatillos

Step 13

Cut in half and chop coarsely in food processor.

Step 14

Add tomatoes, tomatillos and bay leaves to stew.

Step 15

Bring to a boil

Step 16

Reduce heat to low and cover pot.

Step 17

Simmer gently 2 hours or until beef is tender.

Step 18

Remove bay leaves from stew and discard.

Step 19

Chop peppers finely.

Step 20

Stir peppers and oregano into stew.

Step 21

Ladle into soup bowls and serve hot

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

For the beef broth, substitute vegetable broth for a vegetarian-friendly version. The benefit of this substitution is that it allows for a meat-free version of the stew that is still full of flavor and nutrients.
For the beer, substitute apple cider for a non-alcoholic version. The benefit of this substitution is that it eliminates the alcohol content of the stew, making it suitable for all ages.

Variations

Vegetarian Tomatillo Stew Heat 1 tablespoon oil in a 6-quart pot over medium-high heat. Add onion, garlic and potatoes and sauté for 10 minutes. Pour in broth and bring mixture to a boil. Meanwhile, remove stems and cores from tomatoes; puree tomatoes in food processor. Discard husks from tomatillos. Wash tomatillos, cut in half and chop coarsely in food processor. Add tomatoes, tomatillos, and bay leaves to stew. Bring to a boil, reduce heat to low and cover pot. Simmer gently for 2 hours or until potatoes are tender. Remove bay leaves from stew and discard. Chop peppers finely. Stir peppers and oregano into stew. Ladle into soup bowls and serve hot.

Serve with

Cilantro Lime Rice.

RECOMMENDED DISH DESCRIPTION: Cilantro Lime Rice is the perfect accompaniment to this hearty beef stew. The bright flavors of the cilantro and lime will balance out the smoky heat of the chipotle peppers and the richness of the beef. The rice will also help to soak up the flavorful stew juices.

Crispy Roasted Potatoes: Crispy Roasted Potatoes are the perfect side dish to this hearty beef stew. The potatoes will soak up the flavorful stew juices and provide a crunchy contrast to the soft beef. Roasting the potatoes in olive oil and herbs will bring out their natural flavor, making them a delicious addition to this dish.

FAQ

Q: How long should I simmer the stew?

A: Simmer the stew gently for 2 hours or until the beef is tender.

Q: What ingredients do I need?

A: You'll need beef, potatoes, carrots, celery, onion, garlic, tomato paste, beef broth, and herbs like rosemary, thyme, and bay leaves.

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Fun facts:

The tomatillo is native to Mexico, and it has been cultivated there since pre-Columbian times. Tomatillos were even used in Aztec cuisine.

Chipotle peppers in adobo sauce are a popular ingredient in Mexican cuisine. This sauce is believed to have been invented by the Spanish during their colonization of Mexico in the 16th century.