Thursday, October 6, 2022

Green Chile Stew

 Does anyone else feel like the days are speeding by? Everyone that comes out here says it's so peaceful and quiet and it is, but we sure do manage to fill our days. Someone asked if I ever got bored. I don't even know what that is. And I'm not complaining - I love my life and I'm grateful for these busy days.

Fall seemed to appear overnight. We haven't had a freeze yet and there are plenty of plants still putting on a show and adding color to the landscape

The pastures are curing out and we're so thankful to be going into Autumn with lots of good grass

Skeet and I greet each day with a 2-4 mile walk

And the last few days, I've been mowing and weed eating the rest of the morning - this should be the last mow of the season

When I finished up yesterday, it began to sprinkle and the first fallen leaves and cool air had me hankering for the first stew of the season. I haven't shared a recipe in a while and this is what I was making so this is what you get. ๐Ÿ˜‰

When we have our beef processed, Stew meat is one of the cuts we request. I use it for Black Bean Sirloin Chili that we love as well as for Baked Beef Stroganoff and for Stew. Nothing fancy about this recipe, but it's one that sure does hit the spot during these cooler months.

Green Chile Stew

2# Stew Meat

4 Tbsp butter

1 onion, chopped

Better than Bouillon


Garliic - Salt - Pepper - Steak Seasoning

8 C water

sliced carrots

cubed potatoes

fresh green chile

chopped cabbage



Tapioca Flour 

*Brown your stew meat in butter, Sprinkle with seasonings. Add garlic and onion and saute for about 5 minutes. Add a few shakes of Worchestershire. Add a good Tbsp of Better than Bouillon and water. Simmer for about 30 minutes. Add about 1/4 C of green chile and carrots. Simmer for 20 minutes and add potatoes, cabbage, peas, and corn. DH is not a huge fan of peas and corn in his stew so I didn't add it this time, but I eat with my eyes and like the color it adds. Let simmer till you're ready to eat. Add a little Tapioca Flour to thicken if you like a thicker stew. Serve with a good toasted bread like Ciabatta or French Bread Rolls.

The green chile doesn't make the stew spicy/hot. It just gives it a little underlying heat and adds a layer of incredible flavor. And measurements for stew are hard. I just dump it all in until it seems right.

If I'm helping DH, I'll make this early in the morning and pop it in the Crock-Pot and let it cook all morning. I tried it in the Instant-Pot once, but the vegetables cooked to pieces and it was mushy.

These are the seasonings I use

 And this stuff is so good!

Yum! Even without peas and corn. ๐Ÿ˜‰


Violet said...

I've used the same beef stew recipe for 40 years. I'm going to give this a try. My husband has celiac disease but the only substitution I'll have to make is for a gluten free bullion and that's easy. Thank You!

Anonymous said...

My husband doesn’t like peas in stew either, but I do, so I try to get most of them on my plate, and he can pick out the ones on his plate, LOL. What exactly is tapioca flour? I’ve used minute tapioca to thicken rhubarb pie filling, but I don’t know what tapioca flour is. Thanks. Candy

Related Posts Plugin for WordPress, Blogger...