Hatch Chile Beef Stew
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Freshly roasted Hatch green chiles bring a smoky, savory flavor and gentle heat to this hearty twist on classic beef stew. Tender beef, potatoes and sweet corn simmer together with garlic, onion and warm spices for a comforting meal that showcases the bold flavors of Hatch chile season.
Finished with fresh cilantro and served alongside a warm Heinen’s French baguette, this satisfying stew is perfect for cozy late-summer and early-fall meals. The flavors deepen as it sits, making leftovers just as delicious.
Why You’ll Love This Recipe:
- It features fresh-roasted Hatch green chiles. Hatch Chiles season starts in late summer and runs into early fall. They’re known for their earthy, smoky flavor, making them a great addition to sauces and stews. Heat levels vary by pepper, so adjust the number of chiles based on how spicy you want your stew.
- A twist on classic beef stew. This recipe combines traditional beef stew with New Mexico green chiles, using ingredients you can find at Heinen’s. Hatch chiles give the stew bold flavor with gentle heat. It’s a comforting dish to make during peak Hatch chile season.
- This recipe is hearty and satisfying. Beef, potatoes, corn, and Hatch peppers make for a hearty meal without being too heavy. The flavors deepen as it cooks, making it even more delicious over time.
Hatch Chile Beef Stew
Cook time: 160min Prep time: 10min Total time: 170
Servings: 6
Ingredients
- 3 to 4 Fresh Roasted Hatch Green Chiles
- 2 lb beef stew chuck
- 3 Tbsp extra virgin olive oil, divided
- ¼ cup all-purpose flour
- 1 onion, diced
- 5-6 garlic cloves, minced
- 24 oz Peewee Medley or fingerling potatoes, cut into bite-size pieces if necessary.
- 1½ cups frozen corn kernels
- 4 cups beef broth
- 1 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp dried oregano
- 2 bay leaves
- Salt
- Pepper
- Fresh cilantro, for garnish
- Heinen’s French Baguette, for serving
Instructions
- Use a knife or your fingers to scrape the roasted skin off the Hatch chiles. Remove the stems and seeds, and chop. Set aside.
- Pat the beef dry. Generously season the beef with salt and pepper, then toss with garlic powder, onion powder, and flour to coat.
- Heat 1 tablespoon of oil in a Dutch oven over medium-high heat.
- Once hot, add the beef in batches, making sure the pieces are not touching. Brown until a golden crust forms on all sides, then remove from the pot and set aside.
- Reduce the heat to medium. In the same pot, add 1 tablespoon of oil and diced onion. Cook until lightly browned, 10-15 minutes.
- Add a splash of water as needed to deglaze the pan. Stir in the garlic and cumin and cook until aromatic, 2-3 minutes.
- Add the browned beef, potatoes, beef stock, water, oregano, bay leaves, and ½ tsp salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 1-2 hours, until the beef is tender.
- When the beef is almost tender, taste and add more salt if needed. Stir in the Hatch chiles and corn. Continue cooking until the beef is fully tender.
- Divide among serving bowls and top with chopped cilantro.
- Serve with sliced baguette.
