Delicious Beef Stew with Corn and Green Hatch Chili Cornbread

 Delicious Beef Stew with Corn and Green Hatch Chili Cornbread

Come on, soup season! This Delicious Beef Stew with Corn and Green Hatch Chili Cornbread is the kind of cozy meal that makes a chilly evening feel just right. Tender chunks of beef simmer with vegetables in a rich, savory broth, while sweet corn adds a touch of brightness. Served alongside warm green Hatch chili cornbread, this hearty dinner is full of comforting flavors and just the right amount of Southwestern-inspired heat.

Ingredients

For the Beef Stew

• 2 pounds beef chuck roast, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and cubed
• 1½ cups corn kernels, fresh or frozen
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce

For the Green Hatch Chili Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 large egg
• ¼ cup melted butter
• ½ cup chopped roasted Hatch green chiles
• ½ cup shredded cheddar cheese

How to Make the Beef Stew

1. Brown the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches for a few minutes on each side. Transfer the beef to a plate.

2. Cook the Aromatics

Add the onion and celery to the same pot. Cook for 4–5 minutes until they begin to soften. Stir in the garlic and tomato paste and cook for another minute.

3. Build the Stew

Return the beef to the pot. Add the carrots, potatoes, diced tomatoes, beef broth, Worcestershire sauce, chili powder, smoked paprika, and thyme. Stir everything together.

4. Simmer

Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for approximately 1½–2 hours, or until the beef is tender.

5. Add the Corn

Stir in the corn during the final 15–20 minutes of cooking. Taste and adjust the seasoning before serving.

How to Make Green Hatch Chili Cornbread

1. Mix the Dry Ingredients

Preheat the oven to 400°F (200°C). In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

2. Add the Wet Ingredients

In another bowl, whisk together the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined.

3. Add the Chiles and Cheese

Fold in the chopped Hatch green chiles and shredded cheddar cheese. Don’t overmix the batter.

4. Bake

Pour the batter into a greased 8-inch square baking dish or cast-iron skillet. Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.

5. Serve

Let the cornbread cool for a few minutes before slicing. Serve warm alongside generous bowls of beef stew.

Tips for the Best Beef Stew

• Beef chuck roast is ideal because it becomes tender during slow simmering.
• Brown the beef in batches instead of overcrowding the pot.
• Simmer gently rather than boiling aggressively for more tender meat.
• Add frozen corn near the end so it keeps its texture.
• Let the stew rest for a few minutes before serving so the flavors settle.

Easy Variations

For extra heat, add diced jalapeño or a pinch of cayenne pepper. You can also add black beans for a heartier Southwestern-style stew.

For the cornbread, use more or less Hatch chile depending on your preferred level of heat. Monterey Jack or Pepper Jack cheese also works beautifully.

What to Serve With It

The green chile cornbread is the perfect companion for this stew. You can also serve it with a simple green salad, avocado slices, roasted vegetables, or tortilla chips.

Don’t forget to crumble a piece of warm cornbread directly into the stew—the savory broth and slightly spicy cornbread are delicious together.

How to Store Leftovers

Store cooled stew in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave.

Store leftover cornbread separately at room temperature for up to 2 days, or refrigerate it for longer storage. Warm individual slices before serving.

Frequently Asked Questions

Can I make this stew in a slow cooker?

Yes. Brown the beef first, then transfer everything except the corn to the slow cooker. Cook on LOW for 7–8 hours or until the beef is tender. Add the corn during the final 20–30 minutes.

Can I use frozen Hatch green chiles?

Absolutely. Thaw and drain them before adding them to the cornbread batter.

Can I make the stew ahead of time?

Yes. Beef stew often tastes even better the next day because the flavors have more time to develop. Refrigerate it promptly and reheat thoroughly before serving.

Final Thoughts

This Beef Stew with Corn and Green Hatch Chili Cornbread is a perfect way to welcome soup season. Rich, tender beef, hearty vegetables, sweet corn, and a savory broth come together with warm green chile cornbread for a dinner that feels especially comforting. Grab a spoon, slice up that cornbread, and let soup season begin!