Chipotle Beef and Sweet Potato Stew
Equipment
- Slow Cooker
Ingredients
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons adobo sauce
- 3 cups beef broth
- 1 can (15 oz) fire-roasted diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Chopped fresh cilantro, for serving
Instructions
- Place the beef, sweet potatoes, onion, and garlic in the slow cooker.
- Add the chipotle peppers, adobo sauce, beef broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir everything until evenly mixed.
- Cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is very tender.
- Ladle the stew into bowls and sprinkle with chopped cilantro before serving.
Notes
Mash a few sweet potato cubes against the side of the slow cooker at the end of cooking if you want a thicker broth. Reduce the number of chipotle peppers if you prefer milder heat. Leftovers keep well in the fridge for up to three days and taste even richer after the flavors sit overnight.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker
Cuisine: Mexican
Equipment: Slow Cooker