Best Green Tomato Stew Recipes

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BEEF, GREEN CHILI AND TOMATO STEW



Beef, Green Chili and Tomato Stew image

I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Provided by Kimber

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 9

Number Of Ingredients 13

¼ cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 ½ teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste

Steps:

  • In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  • In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
  • Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
  • Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Nutrition Facts : Calories 465 calories, Carbohydrate 10 g, Cholesterol 107.4 mg, Fat 33.5 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 12 g, Sodium 647.2 mg, Sugar 4.4 g

BEEF, GREEN CHILI AND TOMATO STEW



Beef, Green Chili and Tomato Stew image

I printed this off of allrecipes.com over 2 years ago,and made it several times, until my husband said he didn't like it THAT much. I wanted it again, so I added the potatoes - then it was great! So the spuds are optional

Provided by HEP MEP

Categories     Stew

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/4 cup vegetable oil
3 lbs boneless beef chuck roast, cut into 1 inch cubes
2 onions, chopped
2 garlic cloves, minced
3 -4 red potatoes, cut into cubes
1 (29 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chilies, drained
1 (12 ounce) can beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt
pepper

Steps:

  • In a Dutch oven, heat oil over medium heat until hot.
  • Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
  • In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
  • Stir in the garlic and cook for one more minute.
  • Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
  • Season with salt and pepper to taste.
  • Bring to a boil and reduce heat.
  • Simmer, partially covered, for 2 1/2 hours or until meat is tender.

GREEN BEAN AND TOMATO STEW



Green Bean and Tomato Stew image

from the Williams Sonoma Mayo Clinic Cookbook. A 0 points side dish that's a nice alternative to just boiling a pot of green beans.

Provided by jenpalombi

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/4 lbs green beans, trimmed
1 1/4 cups water
1/4 teaspoon pepper
2 large tomatoes, coarsely chopped
1/2 teaspoon dried thyme
6 green onions, thinly sliced

Steps:

  • Cut the green beans into 2 inch long pieces.
  • In a large saucepan over high heat, bring the beans, water and pepper to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  • Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
  • Top each serving with remaining green onions and serve.

Nutrition Facts : Calories 45.5, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 10.3, Fiber 4.4, Sugar 3.3, Protein 2.5

GREEN TOMATO STEW



Green Tomato Stew image

Unusual use for green tomatoes..but very tasty. From "Flavors" cookbook, San Antonio Jr. League 1978, says recipe contributed by Mrs. Harry E. Brown..this is one of my favorite cookbooks

Provided by FrannieJ

Categories     Corn

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground beef
2 teaspoons vegetable oil
1 medium onion, chopped
6 fresh green chilies or 1 1/2 serrano chilies, finely chopped
2 large zucchini or 2 large yellow squash, cubed
4 medium green tomatoes, sliced
3 ears fresh corn, kernels removed from cob or 1 cup whole kernel canned corn

Steps:

  • Brown beef in oil.
  • Add onion and chilies and saute 5 minutes.
  • Add squash, tomatoes and corn.
  • Simmer, uncovered over low heat for 30 minutes.

Nutrition Facts : Calories 424.2, Fat 21.1, SaturatedFat 7.3, Cholesterol 77.1, Sodium 120.3, Carbohydrate 35, Fiber 8.3, Sugar 16.6, Protein 28.5

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