Ingredients
2 pounds beef chuck or stew meat, cut into chunks
2 tablespoons oil
Salt, to taste
Black pepper, to taste
1 medium onion, chopped
4 cloves garlic, minced
2 cups green chiles, roasted and chopped (Hatch or Anaheim work well)
1½ pounds potatoes, peeled and diced
3 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon chili powder (optional, for heat)
2 tablespoons all-purpose flour (optional, for thickening)
Fresh cilantro, chopped (optional garnish)
Instructions
Season the beef generously with salt and black pepper.
Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until well-seared on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
Add the green chiles, cumin, oregano, smoked paprika, and chili powder. Stir to combine.
Return the beef to the pot. Sprinkle with flour if using and stir well.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally.
Add the diced potatoes and continue simmering for 25–30 minutes, or until the potatoes are tender and the beef is fall-apart soft.
Taste and adjust seasoning with additional salt and pepper if needed.