A hearty, colorful stew that's perfect for Lent season. Ground beef, sweet potatoes, poblanos, and corn come together in a smoky, cumin-spiced broth. It's filling, flavorful, and has that Texas touch with poblano peppers and Mexican-inspired seasonings.
Ingredients
For the Stew:
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2 lbs Nolan Ryan 85% or 90% Ground Beef
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2 tablespoons olive oil
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1 large yellow onion, diced
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2 poblano peppers, seeded and diced
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4 cloves garlic, minced
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3 large sweet potatoes (about 2 lbs), peeled and cut into 3/4-inch cubes
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1 can (14.5 oz) fire-roasted diced tomatoes
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6 cups beef broth
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2 cups frozen or fresh corn kernels
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/4 teaspoon cayenne pepper (optional, for heat)
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2 bay leaves
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Juice of 1 lime
For Garnish:
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1/2 cup crumbled queso fresco
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1/4 cup fresh cilantro, chopped
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Lime wedges
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Sliced jalapeños (optional)
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Tortilla strips or crushed tortilla chips
Instructions
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Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, 6-8 minutes. Drain excess fat if needed. Remove beef to a plate.
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Sauté aromatics: In the same pot, add diced onion and poblano peppers. Cook over medium heat until softened, 5-6 minutes. Add garlic and cook 1 minute until fragrant.
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Add spices: Stir in cumin, smoked paprika, chili powder, salt, pepper, and cayenne if using. Cook for 1 minute to toast the spices.
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Build the stew: Add sweet potato cubes, fire-roasted tomatoes, beef broth, and bay leaves. Return browned beef to the pot. Stir to combine.
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Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20-25 minutes until sweet potatoes are tender.
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Add corn and finish: Stir in corn and cook for 5 more minutes. Remove bay leaves. Stir in lime juice. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle stew into bowls. Top with crumbled queso fresco, chopped cilantro, tortilla strips, and lime wedges. Add sliced jalapeños if you want extra heat.
