Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1.5 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1.5 lbs fresh tomatillos, husked and rinsed
  • 2 large poblano peppers, halved and seeded
  • 2 jalapeños
  • 1 large white onion, quartered
  • 4 cloves garlic, peeled
  • 1 cup beef bone broth, low sodium
  • 1 tbsp ground cumin
  • 1 tsp dried Mexican oregano
  • 0.5 cup fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Pat the 3 lbs of beef chuck cubes completely dry with paper towels. Season generously with the 1.5 tsp kosher salt and 1 tsp black pepper.
  2. Heat 2 tbsp oil in a large skillet over medium high heat. Brown the beef cubes until a dark, crispy crust forms on at least two sides. Transfer to the slow cooker.
  3. Place the tomatillos, halved poblanos, jalapeños, onion, and garlic on a baking sheet. Broil for 5-8 minutes until the skins are blackened and blistered.
  4. Transfer the charred vegetables (and any juices on the tray) into a blender. Add the 0.5 cup cilantro and 1 tbsp cumin. Pulse until the sauce is mostly smooth with small flecks of charred skin.
  5. Pour the green sauce over the beef in the slow cooker. Stir in the 1 cup beef bone broth and 1 tsp Mexican oregano.
  6. Cover and cook on Low for 8 hours. The beef should fall apart when pressed with a fork.
  7. Use a large spoon to skim any excess orange oil from the surface of the stew.
  8. Stir in the 1 tbsp lime juice and taste. Add a pinch more salt if the flavors don't pop yet.
  9. Let the stew sit uncovered for 10 minutes to thicken slightly before serving.