Chef Joseph Wrede's stew can be made with chuck roast, too (from Tasting: Winter Stews, January/February 2021). Photograph by Douglas Merriam.

1 onion, halved
2 medium tomatoes, halved
2 jalapeños
2 tablespoons vegetable oil
3 pounds beef tenderloin end cuts or chuck roast, cut into one-inch cubes*
3 tablespoons chopped garlic
1 tablespoon ground cumin, toasted 
1 tablespoon ground coriander, toasted   
3 Yukon gold potatoes, peeled and diced into one-inch cubes  
8 cups beef stock  
½ cup roasted, peeled, seeded, and chopped New Mexico green chile

Serves 6


  1. Grill or roast the onion, tomatoes, and jalapeños until charred. Chop the onion and set aside.

  2. Peel, seed, and chop the jalapeños and purée with tomatoes in a blender.

  3. Heat oil (Wrede uses duck fat) in medium soup pot or Dutch oven over medium-high heat and add onion. Sauté until translucent, then add beef, garlic, cumin, and coriander.

  4. Allow beef to brown, stirring occasionally, and then add potatoes, beef stock, and green chile. Bring to a boil, lower to a simmer, and add purée.

  5. Simmer, covered, and cook until tender (start checking at 25 minutes).

*Wrede uses the tender trimmings from a high-end tenderloin, which cook quickly. You may substitute a more affordable chuck roast, but plan on cooking for up to 90 minutes. If using chuck, add the potatoes halfway through the cooking time. Either way, when you check the meat, if it is not yet tender, continue simmering.

Joseph's Culinary Pub, 428 Agua Fria Street, Santa Fe, NM 87501. 505-982-1272