Roasted Poblano Beef Stew - 24g Carbs, 4g Fiber
From: Taste of Home June/July 2011, p76
I like to keep my son's heritage alive through cooking, and this
recipe reflects my wife's Hispanic background. The first time I
made it, she gave me high praise. Try serving it in flour tortillas.
—Greg Fontenot, The Woodlands, Texas
This recipe is:
Diabetic Friendly
Prep: 40 min
Standing Cook: 2 hours
Servings: 8
5 poblano peppers
1 boneless beef chuck roast (2 to 3 lb), cut into 1-inch cubes
2 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 oz) beef broth
2 medium tomatoes, chopped
1/3 cup minced fresh cilantro
1 Tbsp chili powder
1 tsp salt
1 tsp ground cumin
1/2 tsp pepper
2 large potatoes, peeled and cut into 1-inch cubes
Broil poblano peppers 4 in. 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.
Peel off and discard charred skins. Remove stems and seeds. Coarsely
chop poblanos.
In a Dutch oven, brown beef in oil in batches. Remove and keep warm.
In the 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.
Yield: 8 servings (3 quarts)
Serving Size: 1 1/2 cups
Nutrition per Serving:
337 Calories, 15g Fat, 5g Saturated Fat, 74mg Cholesterol, 808mg Sodium,
24g Carbs, 4g Fiber, 27g Protein
Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat
