I love stew meat, it is economical, collagen rich, and supports the snout to tail philosophy of honoring the whole animal. This recipe is inspired by my Summer Beef Stew on the blog be sure to check that one out as an Italian inspired dish. This stew is more Mexican flavor inspired with tomatillo, poblano, and cilantro.
The star of this stew is my Creamy Roasted Poblano Sauce. Once you make that recipe, you can decide if you want to add more or less than the suggested amount. I love making this dish in my stainless steel slow cooker that has sear function for a one pot dish with less clean up.
Ingredients:
2 Tbsp Tallow, I use FOND rosemary pink peppercorn
2 pounds grassfed stew beef, cut into chunks
2 Tbsp arrowroot
2 tsp ground black pepper
1 Tbsp sea salt
2 tsp cumin
1 small red onion, chopped
8 cups bone broth, I used 2 jars FOND Nopalito Chicken + 16oz homemade broth
4 cloves garlic, minced
1 cup tomatillo salsa
2 cups of chopped, seeded, peppers (1 each yellow, orange, red bell pepper)
1 head of green cabbage, core removed, chopped into thin slices and then cut into 2” pieces
⅓ cup chopped cilantro
1 ½ cups Creamy Poblano Sauce
Heat a large pot, Dutch oven, or slow cooker with sear function over medium-high heat on the stove-top and add tallow once warmed. As tallow is melting, mix the arrowroot, salt and pepper together and then coat the stew meat in this mixture.
Once coated and tallow is melted, add beef to the pot and brown on all sides, about 4-6 minutes. Transfer beef to the slow cooker and add onions to the pan and begin to brown. Add cumin and onions, stirring to coat, then add a splash of bone broth to the pan to reduce the drippings or brown bits and aid in the onion caramelization. Once onions start to soften, add the garlic and stir to combine. Add remaining broth to the slow cooker along with tomatillo salsa and cook on medium heat for 4-5 hours.
After 4-5 hours of cooking on medium heat, add peppers and cabbage. After 45 minutes to an hour once the veggies are softened, turn down to low and add the cilantro and Creamy Poblano Sauce, stirring to combine.
Cook for an additional 30 minutes or so until the dish is fragrant. Serve in bowls and top with a drizzle of Creamy Poblano Sauce and pinch of cilantro.
You can eat it as a stew as is, or you may want to serve it on rice, beans, or cauliflower rice.
Makes 8 two cup servings
Nutrition Facts: 398 Calories, 12g Carbs, 7g Fiber, 29g Protein, 26g Fat
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