STREAMING NOW: Nigella: At My Table

Beef, Green Chili and Tomato Stew

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I printed this off of over 2 years ago,and made it several times, until my husband said he didn't like it THAT much. I wanted it again, so I added the potatoes - then it was great! So the spuds are optional”
3hrs 30mins

Ingredients Nutrition


  1. In a Dutch oven, heat oil over medium heat until hot.
  2. Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
  3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
  4. Stir in the garlic and cook for one more minute.
  5. Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
  6. Season with salt and pepper to taste.
  7. Bring to a boil and reduce heat.
  8. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a