45 min serves 2-4

Green Chili Pepper & Beef Stew

For a pot of everyone-loves-it beef stew, try this Tex-Mex variation with sweet potato, cumin and green chili peppers!
Gluten-Free Keto Paleo Whole30

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 20 min. DIFFICULTY Medium


  • 1 Pre Chuck Roast
  • 2 cups green chili peppers (sliced)
  • 1 large onion
  • 2 garlic cloves
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 2 bay leaves
  • 1 tbsp. cassava flour (or all-purpose flour)
  • 1 sweet potato
  • 3 cups beef stock
  1. Heat a 3-4 quart stockpot on medium heat. Peel and dice your onion, garlic, and peppers. Add 2 tablespoons of olive oil to the pot once heated.
  2. Add in the chopped vegetables and the bay leaf. Stir often until tender, about 8 minutes.
  3. In the meantime, cut chuck roast into ½ inch pieces. Add to a bowl and toss with flour. Once the onion and pepper mix is tender, add beef into the pot.
  4. Add in all the seasoning (salt, pepper, and cumin). Stir well until the beef is lightly browned. Dice sweet potato into ¼ inch cubes and add to the pot.
  5. Add in all of the broth. Stir and cover. Bring to a rapid boil and stir well. Remove lid and let simmer for 20 minutes, or until the sweet potato is tender.
  6. Enjoy!


Amount per 100g