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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 1 cup corn kernels
  • 2 chipotle peppers in adobo sauce, minced
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 3 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Chopped cilantro for serving

Instructions
 

  • Place the beef cubes in the bottom of the slow cooker.
  • Add the diced onion, bell peppers, corn, and minced chipotle peppers on top of the beef.
  • Pour in the fire-roasted tomatoes and beef broth.
  • Stir in the garlic, cumin, oregano, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Taste and adjust salt or pepper if needed, then ladle into bowls and top with chopped cilantro.

Notes

For a thicker stew, mash a few potato pieces into the broth near the end if you add one diced potato at the start. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture. Skip the cilantro if you prefer a simpler finish.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups