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Pork and Green Chile Stew c/o Taste Of Home

By: Kristi Goode


  • 2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces

  • 1 teaspoon salt and ½ teaspoon pepper

  • 2 tablespoons olive oil, divided

  • 1 large onion, chopped

  • 2 celery ribs, chopped

  • 2 medium parsnips, peeled and cut into 1-1/2-inch pieces

  • 2 medium carrots, peeled and cut into 1-1/2-inch pieces

  • 2 garlic cloves, minced

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 1 cup dry red wine or reduced-sodium beef broth

  • 2 bay leaves

  • 1 teaspoon oregano

  • 1 can (15 ounces) cannellini beans, rinsed and drained


1. Preheat oven to 350°. Toss beef with salt and pepper.

2. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.

3. In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, bay leaves, oregano and beef; bring to a boil.

Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves.

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