Go Back
Mexican Chipotle Beef and Pinto Bean Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions
 

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

Notes

For a thicker broth, mash a few beans against the side of the pot with a spoon before serving. If the stew tastes too spicy, add an extra cup of broth during the last hour of cooking. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of water.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker