Recipes and Cooking Make-Ahead Two-Tomato and Chile Stew Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 1 hrs Freeze Time: 1 hrs Total Time: 2 hrs 30 mins Servings: 8 Yield: 13 cups Jump to Nutrition Facts Ingredients 2 pound boneless beef chuck roast 3 cup chopped onions (3 large) 1 ½ cup chopped red sweet peppers (2 medium) 1 ½ cup chopped green sweet peppers (2 medium) 1 cup coarsely chopped carrots (2 medium) 1 8-8.5 ounce jar oil-packed dried tomatoes, drained and chopped 1 4 ounce can diced green chile peppers, undrained ½ cup golden raisins 4 teaspoon ground cumin 6 cloves garlic, minced ½ - 1 teaspoon crushed red pepper ¼ teaspoon salt ¼ teaspoon ground black pepper 1 28 ounce can crushed tomatoes 2 cup water Shredded cheddar cheese Sliced green onions (optional) Directions Line a 15x10x1-inch baking pan with parchment paper; set aside. Trim fat from meat. Cut meat into 1-inch pieces. Spread meat in the prepared baking pan and freeze for 1 to 2 hours or until firm. In a 2-gallon freezer bag combine frozen meat, chopped onions, red and green sweet peppers, carrots, dried tomatoes, green chile peppers, raisins, cumin, garlic, crushed red pepper, salt, and black pepper. Squeeze air from bag, seal, and freeze for up to 1 month. To serve, in a 5- to 6-quart Dutch oven bring crushed tomatoes and the water to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, about 1 hour or until meat is tender, stirring occasionally. Sprinkle each serving with cheese and, if desired, green onions. Rate it Print Nutrition Facts (per serving) 334 Calories 10g Fat 32g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 334 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 81mg 27% Sodium 492mg 21% Total Carbohydrate 32g 12% Total Sugars 16g Protein 32g Vitamin C 91.8mg 459% Calcium 156mg 12% Iron 5.3mg 29% Potassium 1308mg 28% Folate, total 63.4mcg Vitamin B-12 2.2mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.