Roasted Poblano Beef Stew

Roasted Poblano Beef Stew
By Robyn Mackenzie/Shutterstock
Ashley Turner
This recipe is a perfect example of seasonal eating as it incorporates the crops that are usually available at that transition point between summer and fall, poblano peppers, tomatoes, potatoes, and greens. This bounty paired with quality grass-fed beef, nourishing broth, and rich spices, this stew will warm the soul on those first few evenings when an autumn chill hits the air.


  • 5-6 poblano peppers
  • 2 1/2 pounds stew meat
  • 2 tablespoons cooking fat such as tallow, avocado oil, or expeller-pressed coconut oil
  • 2 medium sweet onions, chopped
  • 2 celery stalks, diced
  • 2 carrot, diced
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 4-6 cups beef or chicken bone broth
  • 4 cups fresh tomatoes, diced*
  • 1 pound potatoes, cut into 1 inch cubes
  • 1 1/2 teaspoons unrefined salt
  • 1 bunch collard greens
  • 1/4 cup cassava flour
  • a handful fresh cilantro, chopped


The prepare the poblanos, char them over an open flame or under a broiler for several minutes; until skins are blistered. Allow the peppers to cool and remove the skin, seeds, and stems. Cut the poblanos into 1-inch pieces. You may want to wear gloves while working with these peppers to avoid skin irritation!

Heat the 1 tablespoon cooking fat in a large dutch oven or stockpot over medium-high heat. Sprinkle the beef with salt and sear in the pan for a minute or two. Remove the browned beef to a plate and set to the side.

Place another tablespoon of cooking fat in the pan and add the onions, celery, and carrots to the pan; scraping the brown bits from the bottom. Sauté the veggies for 3-5 minutes; until starting to soften. Add the garlic, oregano, and cumin and sauté for another minute; until fragrant. Add the beef, poblanos, bone broth, tomatoes, potatoes, and salt to the pot. Cover and bring the stew to a boil. Reduce the heat to low and simmer for about 60-80 minutes, until beef and potatoes are tender. Add the collard greens to the pot and allow them to simmer until tender, about 10 minutes. Taste, and adjust salt, if necessary.

Serves 8-10.

*Substitute 2 15 ounce cans of fire roasted tomatoes if fresh tomatoes are not accessible.

Dr. Ashley Turner is a traditionally trained naturopath and board-certified doctor of holistic health for Restorative Wellness Center. As an expert in functional medicine, Dr. Ashley is the author of the gut-healing guide “Restorative Kitchen” and “Restorative Traditions,” a cookbook comprised of non-inflammatory holiday recipes.
Related Topics