Recipe by Chile Shack John and crew at Angelina’s Kitchen in Pittsboro, NC

green chile beef stew

Angelina’s always sources the beef and beef bones for this stew locally. Most recently, they have been sourcing from Firsthand Foods. The roasted Anaheim and Poblano chiles come from Screech Owl Greenhouse and the black beans come from Cohen Farm.

 

Beef Broth  (best to make the day before)

  • 2-3 lbs good quality beef bones (marrow or knuckle bones when possible)
  • 1 large onion
  • Celery
  • Salt and pepper to taste

Soup

  • 1.5-2 lbs stew beef (the better your meat, the better your stew)
  • 1 medium crushed onion
  • 2-3 tablespoons crushed garlic
  • 16 ounces (or more!) roasted green chile (the better the chile the better the stew)
  • 3 small carrots cut into small cubes
  • 1 small potato cut into small cubes
  • 16 oz crushed or chopped tomatoes
  • Black Beans, optional

 

To Make Beef Broth

Place soup bones in a deep pot with, onion, salt, pepper, and about 1-1.5 gallons of water. Bring the pot to a boil and turn the heat down to medium—you want the pot cooking with a few bubbles but not rocking boiling as that will make a watery broth.

Cook for about three hours. Drain the broth into a container and pick through bones, making sure to poke any marrow or meat tidbits back into the broth. If possible, let the broth cool in the fridge overnight, which will allow the saturated beef fats to come to the surface and you can toss it in the trash before using the broth. If you’re in a hurry, place the broth in your freezer for about 30 minutes and you can spoon most of the fat off the top.

 

To Make the Soup

Get a heavy bottom large pan. Put one tablespoon of oil in the pan and turn heat to high. Start browning cut stew beef in small batches, seasoning with salt and pepper for each batch. Pull out browned meat and repeat till all your meat is browned.

Deglaze the pan with the chopped onions. Cook for 2-3 minutes, then add the crushed garlic. Cook 1-2 minutes and add the chopped green chile. Turn the heat down and enjoy the excellent aroma in your kitchen!

Now add the carrots and potato, give a good stir. Add the meat back into the pot and add the broth. Cook on a gentle heat for about an hour, stirring occasionally and adjusting the seasoning to taste.

Now add the tomato and black beans. Cook another 30 min or so and viola….the soup is served!

 

Or go to Angelina’s Kitchen in Pittsboro, NC and get a cup!