HEARTY POBLANO BEEF STEW
The heartiest bowl of poblano beef stew! This stew is simple but loaded with oh so much goodness. It's warm, it's cozy, it's perfect for chili evenings!
Provided by Marzia
Categories Beef
Time 2h5m
Number Of Ingredients 12
Steps:
- POBLANOS: Char the poblano peppers over an open flame for about 5 minutes, turning as necessary to char evenly. You can also broil them under the broiler in the oven for about 5-7 minutes turning a couple times until all the sides are charred. Place the peppers in a bowl and cover the bowl with foil or plastic wrap for 10-15 minutes. You can brown the meat for the stew while you wait. When the peppers are done, use a spoon to help scrape off the charred skin. Remove the stem, seeds, and ribs and discard. Dice the chilis into 1 inch pieces, set aside until ready to use in the stew.
- STEW: Heat the oil in a large dutch oven or stock pot over medium high heat. Sprinkle the beef with salt and pepper and brown in batches. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.
- Add the onions and scrape the brown bits on the bottom of the pan with a wooden spoon. Cook the onions for 3-5 minutes or until the start to turn translucent. Add the garlic, and cook for another 30 seconds before adding in the seared beef, poblano peppers, cumin, oregano, broth, chipotle pepper, adobo sauce, and fire roasted tomatoes.
- Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1- 1 ½hours or until the beef is tender. Add the diced potatoes at this point and allow to cook for another 10-20 minutes or until the potatoes are cooked all the way through. Top with cilantro and serve with crusty bread.
OXTAIL BEEF STEW WITH POBLANO PEPPERS
Cuts of beef that are closest to the bone are the tastiest, and this Oxtail Beef Stew with Poblano peppers is a good example of that. In this recipe, the oxtail is paired with Poblano peppers in a tomato-based stew that can be served with white rice and enjoyed with some warm crusty bread.
Provided by Mely Martínez
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Season the oxtail meat with salt and pepper. Place oxtail meat, onion, garlic, and bay leaf in a stockpot along with the 4 cups of water. I use my Instant Pot and cook the meat for 40 minutes until the meat is tender and can be easily separated from the bone. Once the meat is cooked, remove the meat from the bones. On a pressure cooker, the cooking time will be about 50 minutes. If using a regular stock pot, it will take about 1 hour and 45 Minutes, and up to 2 hours.
- While the meat is cooking, roast the Poblano peppers by placing them directly over a medium flame. Turn them to have an even roasting, making sure you don't burn the peppers. Remove them promptly, and place inside a plastic bag for 5 minutes. Meanwhile, roast the tomatoes.
- Place the tomatoes on a hot griddle to roast, turning once on every side until it has roasted; you will know it is ready by the formation of a large brown spot. After they are roasted, remove from griddle.
- Remove the charred skins from the Poblano peppers by rubbing your finger against their skin (if you can't remove all the skin, that is ok; the roasted skin adds more flavor to the dish). After discarding the seeds and removing the veins, cut the peppers into strips and set aside.
- Chop up the roasted tomatoes and place them in a blender along with the garlic cloves and 1 cup of water. Process until you a have a chunky sauce.
- Heat the oil in a large skillet over a medium-high heat. Stir in the onion, sauté for one minute, and then add the Serrano pepper strips. Keep cooking for one more minute. At this time, pour in the blended sauce, 1 cup of the meat's cooking broth, and the tomato paste. Stir well and cook for 5 more minutes.
- Finally, add the meat and Poblano peppers, season the sauce with salt and pepper. Keep cooking for 8 more minutes in a gentle simmer. If the sauce needs more liquid, add more of the beef oxtail cooking broth. To serve, garnish with the chopped cilantro.
Nutrition Facts : ServingSize 6 oz, Calories 541 kcal, Carbohydrate 7 g, Protein 59 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 207 mg, Sodium 1239 mg, Fiber 1 g, Sugar 4 g
SLOW COOKER SMOKED OXTAIL AND SWEET POTATO STEW
Combining smoked oxtail and sweet potatoes in the slow cooker makes for a delicious,and surprisingly easy meal. The sweet potatoes cook down to help thicken the stew, while the oxtail lends a ton of wonderful smokiness. It's great served with cornbread!
Provided by Kim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h30m
Yield 6
Number Of Ingredients 15
Steps:
- Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.
- Cover and cook on high for 5 to 6 hours, stirring occasionally.
- Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
- Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 28.4 g, Cholesterol 83.2 mg, Fat 10.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 4.3 g, Sodium 901.5 mg, Sugar 11.2 g
ROASTED POBLANO BEEF STEW
I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
BEEF OXTAIL STEW
Rich, flavorful and hearty stew with beef oxtails simmered a long time on the stove.
Provided by emily.grace.chan
Categories Main Course
Time 3h30m
Number Of Ingredients 14
Steps:
- Wash and dry the oxtails with a paper towel. Salt and pepper them all over.
- Dredge the oxtails with flour, and be sure to tap all the excess flour off.
- Add 1 tablespoon of oil to the pot, and wait until the oil is hot. Then carefully place the first batch of oxtails in, one side up, with enough room for each one. Let them sit undisturbed for 1-3 minutes, until the side down is lightly browned. Then flip each of the oxtails to a different side and continue browning. Repeat until each side is browned. You may have to do 2 or 3 batches of oxtails. Use a tablespoon of oil for each new batch.
- Set aside the oxtails in a bowl or plate.
- Rough chop the onion and mince the garlic. Finely mince or grate the ginger.
- Add the chopped onion, garlic, ginger, brown sugar, soy sauce, bay leaves, stewed tomatoes, tomato sauce, and wine to the same pot. Then add the oxtails back in. Fill the pot with water until the oxtails are mostly submerged, and give the pot a stir or two.
- Bring the pot to a boil, then lower the heat to low and cover the pot. Simmer for 2 hours, until the oxtail is tender. Once in awhile, give the pot a stir and make sure the meat isn't sticking to the bottom of the pot. Simmer another 30 minutes if you want fall-off-the-bone texture.
- Remove the bay leaves. Take the fat off the stew. It is best to wait until the stew cools so that the fat is easier to skim. You can also cool it in the fridge for 30 min to an hour and skim the fat.
- Chop the carrots and potatoes into bite sized pieces.
- Add the carrots and potatoes to the pot and give the pot a stir. Heat the pot up to boiling, then low-medium heat and simmer another 30-45 minutes, until the carrots/potatoes are cooked but not mushy. Careful again that the meat doesn't stick to the bottom of the pot. Once the veggies are just right, turn off the heat.
- Serve with a big pot of rice!
OXTAIL STEW WITH DUMPLINGS
Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.
- To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it's the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.
- To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
Nutrition Facts : Calories 812 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 2.08 milligram of sodium
EASY OXTAIL STEW
This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.
Provided by latricia jones
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
- Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g
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