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A close-up of a hearty bowl of Green Chile Beef Stew, garnished with fresh cilantro and sliced jalapeños.

Hearty Green Chili Beef Stew (Slow Cooker Recipe)

This comforting Green Chili Beef Stew slowly simmers to tender perfection in your slow cooker, infusing rich beef with a zesty, smoky green chili flavor. It's an easy, hearty meal perfect for a cozy evening.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2.5 lbs boneless beef chuck roast cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
For the Stew Base
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 cans fire-roasted diced green chilies 15-ounce each, undrained (mild or medium)
  • 1 cup beef broth
  • 1 can diced tomatoes 14.5-ounce, undrained
  • 1 tbsp ground cumin
  • 1 tsp dried oregano Mexican oregano if possible
  • 1/2 tsp cayenne pepper optional, for extra heat
  • 1 bay leaf
  • 1 lb Yukon gold potatoes peeled and cut into 1-inch pieces
  • 2 medium carrots peeled and sliced 1/2-inch thick
For Serving (Optional)
  • 1/4 cup fresh cilantro chopped
  • sour cream or Greek yogurt
  • shredded Monterey Jack or cheddar cheese

Equipment

  • Slow Cooker (6-quart or larger)
  • Large skillet or Dutch oven
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Method
 

Prep and Sear Beef
  1. Pat the beef cubes dry with paper towels. In a shallow dish, combine the 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
  2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, sear the beef cubes on all sides until nicely browned. This step is crucial for flavor development. Transfer the seared beef to the slow cooker.
Sauté Aromatics
  1. Reduce heat to medium. Add the chopped yellow onion to the same skillet (add a little more oil if needed). Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Assemble the Stew
  1. Pour the sautéed onion and garlic over the beef in the slow cooker. Add the two cans of fire-roasted diced green chilies (undrained), beef broth, diced tomatoes (undrained), ground cumin, dried oregano, cayenne pepper (if using), and bay leaf.
  2. Stir everything gently to combine. Ensure the beef is mostly submerged in the liquid.
Cook Low and Slow
  1. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, until the beef is fork-tender. About 1 hour before the end of the cooking time, stir in the peeled and cut potatoes and sliced carrots. Continue cooking until vegetables are tender.
Serve
  1. Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hearty green chili beef stew into bowls.
  2. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and shredded cheese, if desired. Serve hot with warm tortillas or crusty bread.

Notes

For a spicier stew, use hot green chilies or add an extra pinch of cayenne pepper. If you prefer a thicker stew, you can make a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and stir it into the stew during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.