Quick-Seared Poblano Beef Tips - Rick Bayless

Ingredients

• 3 fresh poblano chiles (for variety of color and flavor substitute one of the poblanos for a red bell pepper)
• 4 medium (about 1 pound total) red-skin boiling or Yukon gold potatoes, cut into ½-inch pieces
• 2 tablespoons vegetable or olive oil
• Salt
• 1 medium white onion, sliced ¼ inch thick
• 4 garlic cloves, peeled and finely chopped or crushed through a garlic press
• 1/2 cup beef broth, dark beer or white wine (even water will work, since we’re using Worcestershire)
• 2 tablespoons Worcestershire sauce
• 1/3 cup (loosely packed) chopped cilantro