Beef With Roasted Peppers And Potatoes

• 1 1/2 -2 pouch chuck roast
• 4 Poblano peppers
• 4 Large Jalapeno peppers
• 1 medium onion
• 3 cloves garlic
• 1/3 cup chopped cilantro
• 2 large potatoes
• 2 medium tomatoes
• 1/2 tsp ground cumin
• salt and pepper to taste
• 2 tbsp olive oil

1. Cut roast into 1 inch cubes. Heat oil in a heavy pan and begin browning meat. While the meat is browning, roast Poblano peppers until charred black and place into a paper bag to steam. When steamed, scrape off skin, remove seeds and slice into bite sized pieces. If you have good ventilation or you are roasting the peppers outside roast the jalapeno peppers too, otherwise just slice them. Dice the onion into large pieces and finely chop garlic. Add onions and garlic to meat and continue to cook until onion is tender. Add peppers, cilantro, tomatoes that have been diced and seaonings. Peal and cube potatoes into 1 inch cubes and add to meat mixture. Just cover the mixture with water and cook until potatoes are tender, about 20-30 minutes.

chuck roast, peppers, peppers, onion, garlic, cilantro, potatoes, tomatoes, ground cumin, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/beef-with-roasted-peppers-and-potatoes-1204788 (may not work)