Thanks to a slow cooker, this stew packs a punch of flavors.
It’s best served with warm tortillas on the side.
Test Kitchen Tip
Don’t throw out those cilantro stems either.
Credit:Antonis Achilleos; Prop Stylist: Audry Davis; Food Stylist: Emily Nabors Hall
Cilantro stems pack just as much flavor as the leaves themselves.
Ingredients
2Tbsp.canola oil
3 1/2lbs.beef chuck roast, trimmed and cut into 1-in.
bottle dark Mexican beer (such as Modelo Negra)
3cupsbeef stock
1(15-oz.)
Add half of the beef to skillet.
Cook, turning occasionally, until well browned on all sides, 6 to 7 minutes.
Transfer browned beef to a 6-quart slow cooker.
Repeat with remaining oil and beef.
Prepare cilantro, onion, and peppers:
Coarsely chop cilantro leaves, and set aside.
Finely chop cilantro stems.
Add chopped onion and poblanos, smashed garlic, and cilantro stems to skillet.
Cook onion mixture over medium-high, stirring occasionally, until tender, about 5 minutes.
Cook, stirring often, about 1 minute.
Let the stock mixture come to a boil.
Remove skillet from heat, and add stock mixture to the browned beef in the slow cooker.
Ladle stew into bowls, and sprinkle each serving with reserved chopped cilantro leaves.
Serve with warm flour tortillas on the side.
