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Hatch Chile Meat Stew with Polenta

Beef stew is updated to this spicy but family friendly beef stew. Serve with rice, noodles, or polenta.
Course Main Dish
Cuisine American
Keyword dinner, hatch chile, stew
Servings 6
Author Melissa's Hatch Chile Cookbook

Ingredients

  • 3 pounds beef chuck, cut into 1-inch pieces
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil (I used olive oil)
  • 2 large white onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 28 oz. can whole tomatoes with juice
  • 12 Hatch Chiles, roasted, peeled, stemmed, seeded, and cut into 1/3-inch wide strips
  • Rice, Noodles, or Polenta( Recipe Below)

Instructions

  1. Season the meat with salt and pepper. Heat the oil in a heavy large pot over moderately high heat until hot but not smoking. Cook the beef in 2 or 3 batches, turning occasionally, until browned, 6-8 minutes per batch.

  2. Transfer the batches of browned meat to a bowl and reserve.
  3. Add the onion, garlic to the beef drippings and cook over moderately heat, stirring and scraping up the brown bits, until the onions are softened, about 8 minutes.
  4. Add the cumin and cook, stirring for 2 minutes.
  5. Return the beef and juices to the pot.
  6. Add the tomatoes and stir.
  7. Add 2 cups of water and bring the stew to a simmer.
  8. Add the chiles and continue to simmer gently, uncovered, stirring occasionally to break up the tomatoes, until the meat is very tender, about 3 hours.

  9. Serve over rice, noodles or polenta.