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Chipotle Beef Stew with Corn and Black Beans
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 2 cups beef broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions
 

  • Add the beef stew meat to the slow cooker.
  • Place the diced onion, minced garlic, and chopped chipotle peppers on top of the beef.
  • Sprinkle the cumin, salt, and black pepper over the ingredients.
  • Pour in the beef broth and diced tomatoes.
  • Add the drained black beans and drained corn.
  • Stir everything once to combine the ingredients evenly.
  • Cover and cook on low for 8 hours.
  • Stir the stew before serving.
  • Ladle into bowls and top with chopped cilantro.
  • Serve with lime wedges on the side.

Notes

If you want less heat, use only one chipotle pepper and remove the seeds before chopping. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture. Frozen corn can replace the canned corn without changing the cooking time or method.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker