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Chef Mick's Centennial Green Chile Stew

Another gem from Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver: a hearty, western-style beef stew accented with green chiles and cumin. Chef Mick says it's even better the next day!


  • 2 1/2 pounds beef stew meat or chuck roast cubes (or try bone-in or boneless pork country ribs cut into cubes)
  • All purpose or masa corn flour
  • Vegetable oil
  • 1 medium onion, minced
  • 1 large carrot, peeled and minced
  • 3-4 cloves garlic, minced
  • 1 1/2 ounces Glace di Viande Gold® dissolved in 4 cups hot water
  • 2 cups water
  • Canned fire-roasted green chiles: 3/4 cup hot, or 1 cup plus of mild
  • 1 bay leaf
  • 1 teaspoon dried oregano, plus additional to taste
  • 1 teaspoon cumin, plus additional to taste
  • 1 teaspoon salt, plus additional to taste
  • 1 teaspoon ground black pepper, plus additional to taste
  • Approximately 3 pounds chunked hard veggies such as carrots, potatoes, turnips, winter squash


  1. Heat 2 tablespoons of the oil in a heavy pan over medium heat. Toss the stew meat in flour, shaking off the excess, and place a single layer of meat in the pan to brown.  Do not turn the meat until the first side browns! Remove the first batch of meat from the pan and and set it aside on a baking sheet or platter.  Repeat until all the meat is browned.
  2. Refresh the pan with vegetable oil, and add the minced onion, carrot, and garlic. Sauté and stir with a wooden spoon to release the browned bits from the pan. When the veggies begin to brown, add the dissolved Glace di Viande Gold®, water, and browned meat. Add the chiles and the bay leaf. Season to taste with the oregano, cumin, salt, and pepper.  Bring bring the stew to a boil, then cover and simmer very slowly for 2-3 hours, stirring from time to time and skimming as needed (pork cubes are tender in about 1 hour).
  3. Add the chunked vegetables, then bring the stew back to a boil and skim. Reduce the heat so the stew is at a simmer, and check the seasoning and add more oregano, cumin, salt, and pepper as needed. Partially cover the pan and simmer slowly, cooking the meat and veggies to desired consistency, about 45-90 minutes. Taste and adjust the seasoning again as needed.

Additional Tips

For a thicker consistency, make a slurry by whisking together a scant 1/2 cup flour or masa flour and 1 cup cold stock or water. Slowly stir in the desired amount and simmer 15-20 minutes longer to thicken, stirring often.

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Classic French Stocks and Sauces