Last weekend we celebrated my husband Shaun’s 30th birthday. The evening was relaxed and fun: we watched football on a projector, enjoyed plenty of good food and drinks, and family and friends stopped by to wish Shaun and his twin a happy birthday. It was a memorable night, and little Olivia had fun showing off the new baby steps she’s been taking around the house — we’re up to about 10–12 steps now.
After a weekend of dips, chips, sausage meatballs, burgers and beer (and a birthday lunch out), I felt the need for something warm, simple, and nourishing. I turned to the slow cooker and made this poblano beef stew. One of the best things about cool weather is the chance to make soups and stews that warm you from the inside out. I usually serve soups with cornbread, but this time I opted for a soft tortilla — not the strictest detox choice, but one tortilla won’t derail things.
This crock pot stew is easy to assemble, full of flavor, and perfect for a busy day when you want dinner to be ready with minimal hands-on time. Below you’ll find the ingredient list and method, followed by a few helpful tips for variations, serving, and storage.
Enjoy ~ Meagan
Poblano Beef Stew
4 servings
20 minutes
5 hours 30 minutes
5 hours 50 minutes
Ingredients
- 2 teaspoons olive oil
- 1 pound tenderized beef stew meat
- 1/2 onion, diced
- 1 poblano pepper, chopped
- 10-ounce can Rotel tomatoes, mild
- 1 teaspoon chopped garlic
- 1/2 teaspoon paprika
- 5 baby Dutch yellow potatoes, diced
- 22 ounces beef broth
- 1/2 cup verde salsa or sauce
- 1/2 teaspoon salt
- 1 tablespoon corn starch
Instructions
Heat the olive oil in a skillet over medium-high heat. Add the stew meat and brown on all sides, about 5 minutes. Browning adds flavor and helps seal in juices.
In the slow cooker, layer the diced onion, chopped poblano, and the can of Rotel tomatoes. Add the browned beef, followed by the chopped garlic, paprika, diced potatoes, beef broth, and the verde salsa or sauce.
Cook on low for 4 hours. After that initial cook time, stir in the salt and the corn starch (mix the corn starch with a small amount of cold water first to create a slurry, then add). Stir well and cook for an additional hour to allow the stew to thicken and the flavors to meld.
Serve hot with cornbread or warm tortillas.
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Tips, Variations, and Storage
Tips: For deeper flavor, brown the beef in batches to avoid overcrowding the skillet. If the stew needs more body, you can mash a few of the cooked potatoes against the side of the slow cooker to thicken the liquid naturally.
Variations: Swap the poblano for a mild poblano-roasted pepper blend, or add a diced carrot and celery for extra vegetables. If you prefer a spicier stew, choose a medium or hot Rotel or add a pinch of cayenne. For a lighter version, use a leaner cut of beef and lower-sodium broth.
Serving suggestions: This stew pairs well with warm tortillas, cornbread, or a simple green salad. Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream for contrast.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if needed to loosen the stew. This dish also freezes well — cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Notes: Adjust salt at the end of cooking to suit your taste, especially if you use a salted beef broth or a salty salsa. The corn starch helps thicken the stew; add it gradually if you prefer a looser consistency.