Roasted Poblano Beef Stew

• 5 poblano peppers
• 1 boneless beef chuck roast, cut into 1-inch cubes (2 to 3 pounds)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 (32 ounce) carton beef broth
• 2 medium tomatoes, chopped
• 1/3 cup minced fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 large potatoes, peeled and cut into 1-inch cubes

1. Broil poblano peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes.
2. Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
3. In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer.
4. Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.

peppers, chuck roast, olive oil, onion, garlic, beef broth, tomatoes, fresh cilantro, chili powder, salt, ground cumin, pepper, potatoes

Taken from www.food.com/recipe/roasted-poblano-beef-stew-488283 (may not work)