July 18, 2011

Taste of Home Roasted Poblano Beef Stew

From as far back as I can remember I have loved makings soups and stews. I love how easy they are to put together and how great the taste is once they're done. My youngest son has inherited my love of anything soup and will slurp up the last bits from his bowl. During the summer months I cut down on the number of stews I make due to 100 degree plus temps my very old kitchen assumes during this time period. However, if I find a recipe that looks different than other recipes I have tried, I jump on the opportunity. The June/July issue of Taste of Home magazine had a recipe for Roasted Poblano Beef Stew, which looked delicious and of my ordinary stew routine.

This recipe contains 13 ingredients, all of which I was easily able to find at my local grocery store. My oven broiler is broken, so I broiled the peppers in my toaster oven. The toaster oven always takes a lot longer than the recipe suggestions, so my total time was approximately twenty minutes. The total time for prep and cooking was about 3 and half hours. The potatoes that I found were very large, so I only used one instead of two. The additional potato would have made the stew too potato based and taken away from the delicious flavor of the beef. I skimmed my fat after initially browning the beef and was pleasantly surprised that I had no additional fat that needed skimming once the stew was finished cooking.

I made home-made French bread to accompany this stew and the combination was delicious. The poblano peppers in the stew created a delicious undertone and the beef was cooked perfectly. My two boys were skeptical of the soup the first day, but really enjoyed the leftovers, especially the beef. This is a great recipe regardless of the season and would make enough to feed a crowd or leftovers for multiple meals.

For the recipe go to Taste of Home Roasted Poblano Beef Stew.

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