Tomatillo and beef make a vibrant pairing, blending the tangy, citrusy pop of tomatillos with the hearty richness of beef. This combination is especially popular in Mexican and Southwestern dishes, where tomatillos add brightness and balance to savory, slow-cooked meats. The recipe below creates a deeply flavorful tomatillo beef stew that can be enjoyed on its own, in tacos, or over rice for a comforting meal.
Ingredients
- 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
- 1 1/2 pounds fresh tomatillos, husked, rinsed, and quartered
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 poblano peppers, seeded and diced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 2 cups low-sodium beef broth
- 1 tablespoon lime juice (about 1 lime)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Warm corn or flour tortillas (for serving, optional)
Instructions
- Prepare the beef: Pat the beef cubes dry with paper towels and season with salt and pepper.
- Brown the beef: Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 5-7 minutes per batch. Transfer browned beef to a plate and repeat with remaining meat, adding more oil if needed.
- Sauté aromatics: Lower heat to medium. Add the remaining tablespoon of oil to the pot. Add diced onion, poblano, and jalapeño. Sauté for 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute more, until fragrant.
- Add spices: Stir in cumin, oregano, and smoked paprika. Cook for 30 seconds to toast the spices.
- Deglaze and build the stew: Pour in 1/2 cup of beef broth, scraping up any browned bits from the bottom of the pot. Return the seared beef (and accumulated juices) to the pot.
- Add tomatillos: Add the quartered tomatillos and the rest of the beef broth. Stir to combine. Bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is fork-tender and the tomatillos have broken down into the sauce. Stir occasionally and check for sticking; add a splash of water or broth if needed.
- Finish and season: Remove the lid and simmer uncovered for 15-20 minutes to thicken the stew, if desired. Stir in lime juice and chopped cilantro. Taste and adjust salt as needed.
- Serve: Ladle the tomatillo beef stew into bowls. Garnish with extra cilantro and serve with warm tortillas, rice, or beans.
Tips
- Substitutions: If fresh tomatillos are unavailable, use two (14-ounce) cans of tomatillos, drained and chopped. You can substitute Anaheim or green bell peppers for poblanos for a milder flavor.
- Beef cuts: Chuck roast works best for braising, but brisket or short ribs (trimmed and cubed) are also excellent choices for this stew.
- Common mistakes: Don’t rush the browning step—the caramelization adds depth. Avoid boiling vigorously; gentle simmering keeps the beef tender.
- Make ahead: This dish tastes even better the next day as flavors meld. Prepare a day in advance and reheat gently.
Serving Suggestions
This tomatillo beef stew is versatile and can anchor a variety of meals. Serve it as a hearty main course in bowls, garnished with fresh cilantro, diced onions, and a squeeze of lime. It’s delicious spooned over steamed white or brown rice, or with a side of Mexican-style rice. For a more casual meal, use the beef as a filling for tacos, burritos, or tostadas, topped with shredded lettuce, avocado slices, and crumbled queso fresco. Add a side of refried beans or grilled corn to round out the plate.
Variations
- Tomatillo Beef Chili: Add a drained can of black or pinto beans and a teaspoon of chili powder to create a tomatillo-infused chili.
- Slow Cooker Version: After browning beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
- Spicy Version: Use two jalapeños or add a diced serrano pepper for extra heat. For a smoky kick, toss in a chopped chipotle pepper in adobo sauce.
- Tomatillo Shredded Beef: Use a whole chuck roast and shred the beef after cooking. Serve as a filling for enchiladas, empanadas, or sandwiches.
Storage and Reheating
Let the stew cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, place the stew in a saucepan over medium-low heat, stirring occasionally, until hot (about 10-15 minutes). If reheating from frozen, add a splash of broth or water to loosen the sauce as it warms. Always reheat leftovers to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
- Can I use ground beef instead of stew meat?
- Yes, you can use ground beef for a quicker version. Brown the ground beef thoroughly, drain excess fat, and simmer with tomatillos and aromatics for 30-45 minutes instead of the full braising time. The texture will be different, but the flavors remain delicious.
- Can I make this recipe in advance?
- Absolutely! Tomatillo beef stew actually improves with time as the flavors deepen. Prepare up to two days ahead, chill, and reheat before serving. It’s a great make-ahead dish for gatherings or meal prep.
- What if I can’t find fresh tomatillos?
- Canned tomatillos are a fine substitute—just drain and chop them before adding to the pot. If neither is available, try a blend of green salsa (salsa verde) and a squeeze of lime, though flavor and texture will be somewhat different.
- How do I know when the beef is done?
- The beef is ready when it’s fork-tender and easily shreds or breaks apart with gentle pressure. This usually takes 1.5 to 2 hours of gentle simmering, depending on the cut and size of the beef cubes.
- Is this dish spicy?
- As written, the stew is mildly spicy from the poblano and optional jalapeño. You can adjust the heat level by omitting the jalapeño for a milder dish or adding extra peppers for more spice.
- Can I use a pressure cooker or Instant Pot?
- Yes! After browning the beef and sautéing aromatics on the sauté function, add all ingredients, seal, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then quick release. The stew will be just as tender and flavorful.
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