Chuck Roast

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!

Cook time: 45min. total

PREP: 10min. | ACTIVE: 15min. | PASSIVE: 20min.

Green Chili Pepper & Beef Stew
SERVING SIZE: 2-4 DIFFICULTY: Medium
March 15, 2018 Gluten-Free
Keto
Whole30
March 15, 2018 SERVING SIZE: 2-4 DIFFICULTY: Medium Gluten-Free Keto Paleo Whole30 #eatpre

FOR THIS RECIPE WE USED:

Chuck Roast - 24 oz. Beef Roasts

Chuck Roast - 24 oz. Beef Roasts
2 x 24 oz. Chuck Roasts (2ct box) 8 x 24 oz. Chuck Roasts (8ct box)

Ingredients

  • 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

Instructions

  1. Heat a 3-4 quart stock pot 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!

To make this we used

Chuck Roast


Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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