July 18, 2011
Taste of Home Roasted Poblano Beef Stew
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.