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Chipotle Beef Stew with Cauliflower
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Wooden spoon

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 medium head cauliflower, cut into florets
  • 2 chipotle peppers in adobo sauce, minced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides, about 6 minutes total. Remove the beef and set it aside.
  • Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic, cumin, and minced chipotle peppers. Cook for 1 minute until fragrant.
  • Return the beef to the pot. Add the tomato paste and stir to coat the meat. Pour in the beef broth and bring the mixture to a simmer.
  • Add half the cauliflower florets. Cover and cook for 45 minutes until the beef is tender.
  • Add the remaining cauliflower florets and cook uncovered for 15 more minutes until they soften. Use an immersion blender to partially blend the stew, leaving some chunks for texture. Stir in the salt and pepper.
  • Ladle into bowls and top with chopped cilantro.

Notes

Blend only half the cauliflower at the end to keep some bite while still getting a thick broth. If the stew tastes too spicy, add an extra cup of broth during the final simmer. Leftovers reheat well on the stove with a splash of water to loosen the consistency.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Immersion blender, Wooden spoon