Poblano Pepper Spicy Beef Stew

• 3 lbs beef (for stew, like a chuck roast)
• 1 tbsp olive oil
• 3 tbsp kosher salt
• ground pepper
• 7 cloves of garlic, chopped
• 3 medium onions, chopped
• 1 large red pepper, chopped
• 3 poblano peppers, chopped
• 5 medium tomatoes, chopped
• 3 tbsp ground cumin
• 6 small red chili peppers, fresh, chopped (seeds and all)
• whole bunch of fresh cilantro, chopped finely

1. High heat. In a deep stewing pan, saute the beef on olive oil until brown. Add the Kosher salt (don't be shy it's a stew, at least 3 tablespoons and then some more, to taste) and ground
2. pepper. Switch to medium heat. Add 7 cloves of garlic, chopped, wait
3. a couple of minutes until they brown, then add the chopped onions. Stir.
4. Once the onions start to soften add 1 large red pepper, 3 poblano
5. peppers, and 5 tomatoes all chopped. Add 3-4 teaspoons of cumin, and 6 fresh red chili peppers chopped (seeds and all).
6. Cover and cook on low heat for 3 hours. About 2 and a half hours in, add a
7. whole bunch of finely chopped fresh cilantro (literally a whole bunch--the entire amount you'd buy at the market minus stems).
8. Let it cool (I leave it overnight). Then take out the hunk of beef and blend the vegetable mix (I use a hand blender). Put the beef back in and cook on low for
9. another hour before serving.
10. Sprinkle fresh chopped cilantro and red chili peppers as garnish on stew when serving.
11. Best served with a side of rice and steamed green beans.

beef, olive oil, kosher salt, ground pepper, garlic, onions, red pepper, peppers, tomatoes, ground cumin, red chili peppers, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/poblano-pepper-spicy-beef-stew-50101546 (may not work)