Recipe Name Roasted Poblano Beef Stew Submitted by Guest Recipe Description A very good stew with a twist of Mexico! Quantity 0 Quantity Unit Prep Time (minutes) 40 Cook Time (minutes) 120 Ready In (minutes) 160

Ingredients Amount Measure Ingredient 5 peppers Poblano pepper, roasted and chopped with juice pound beef stew meat, cut into 1 inch cubes 2 tablespoons olive oil 1 medium (2-1/2" dia) Onion, chopped 3 cloves garlic minced 4 cups broth, Beef 2 slices medium (1/4" thick) Tomatoes chopped 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon Spices, ground cumin 0.5 teaspoons black pepper 4 ounces potatoes, new Steps Sequence Step 1 Blister Poblano peppers. Place in a bowl and cover for 20 minutes. Peel off skins and discard with seeds and stem. Coarsely chop the peppers. Brown beef in a dutch oven in olive oil. Remove and keep warm. In the reserve drippings saute onions until tender. Add garlic and cook 1 minute longer. Add the remaining ingredients except for the potatoes and bring to a boil. Cover and simmer 1 1/2 hours. Add potatoes and cook until tender. About 30 minutes. Skim fat