| Prep: 15 mins | Cook: 8 hrs – 10 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 7g | 15g |
| sugars | fibre | protein | salt |
| 4g | 3g | 30g | 1g |
Why do I love Slow Cooked New Mexico Chile Beef Stew? Let’s start with the fact that this recipe beautifully marries slow-cooked comfort with the vibrant flavors of New Mexico chiles. It’s not just a dish for me; it’s a trip down memory lane to the Southern warmth fused with the spicy zest that I grew up loving. Every pot of this stew brings together flavors that feel close to home while being novel enough to keep things exciting at the dinner table.
### The Nostalgic Comfort
Imagine the aroma of beef slowly simmering, melding with the fragrant mix of cumin, oregano, and garlic. For anyone who’s familiar with Southern cooking, this might remind you of a hearty Sunday roast or a pot of gumbo simmering on the stove. But then, there’s that additional kick from the New Mexico dried chiles, adding not just heat but a smoky depth that sets this dish apart.
This recipe also has so many layers of flavor that it almost feels like cooking therapy. Chopping the vegetables, toasting the chiles, and letting it all simmer until the flavors meld together creates something that’s more than the sum of its parts. It’s moments like these—standing over a simmering pot, stirring occasionally, savoring the aromas—that make cooking this recipe so special.
### Nutritional Benefits
Another reason I’m head over heels for this stew is the balanced nutrition it offers. The inclusion of carrots, celery, and potatoes means you’re getting a good mix of vitamins and minerals. Carrots bring beta-carotene, which is excellent for eye health, while celery is a great source of antioxidants. Potatoes add some hearty carbs, making this stew a complete meal.
Additionally, beef is a great source of protein and essential nutrients like iron and zinc. When you slow-cook it, you’re not just making it more tender; you’re also making it easier to digest. With the added minerals and immunity-boosting qualities of garlic and onions, this stew is as healthful as it is delicious.
### Perfect Pairings
You might find that this Slow Cooked New Mexico Chile Beef Stew feels somewhat similar to traditional beef stew or even a spicy version of a pot roast. However, the unique blend of spices and the slow-cooked method give it its own unique charm. And if you’re wondering about possible pairings, I’d recommend serving this stew with a side of cornbread or even some simple white rice. The mild flavor of the rice or the sweet, crumbly texture of cornbread complements the stew perfectly.
For those who enjoy a bit of an exploration, you might even want to pair it with some traditional Southern collard greens or give it a fusion twist with jollof rice. Trust me; the sky’s the limit with this dish’s versatility.
### Closing Thoughts
Food is a wonderful way to connect with your roots while also spreading your culinary wings. Every time I make Slow Cooked New Mexico Chile Beef Stew, it’s like a mini-adventure that brings a sense of nostalgia and a burst of new flavors. Try this recipe, and it just might become a favorite in your household too. Happy cooking!
Feel free to check out other similar dishes like [traditional beef stew](https://www.allrecipes.com/recipe/217109/slow-cooker-beef-stew-i/) or [spicy pot roast](https://www.recipetineats.com/spicy-chili-pot-roast/), for more inspirations.
What You’ll Need
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 New Mexico dried chiles
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped celery
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Method
Step One
In a large skillet, heat the vegetable oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the beef and transfer it to a slow cooker.
Step Two
In the same skillet, add the chopped onion and cook for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute. Transfer the onion and garlic to the slow cooker.
Step Three
Remove the stems and seeds from the New Mexico dried chiles. Place the chiles in a bowl and cover with hot water. Let them sit for about 15 minutes until they are softened. Drain and chop the chiles, then add them to the slow cooker.
Step Four
Add the beef broth, diced tomatoes, chopped carrots, potatoes, and celery to the slow cooker. Stir in the ground cumin, dried oregano, salt, and black pepper.
Step Five
Cover the slow cooker and cook on low for 7-8 hours, or until the beef and vegetables are tender.
Step Six
Once the stew is cooked, taste and adjust the seasoning if necessary. If using, stir in the chopped fresh cilantro just before serving. Enjoy your Slow Cooked New Mexico Chile Beef Stew!
