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Smoky Chipotle Beef and Lentil Stew with Fire-Roasted Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into bite-size pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup dried brown lentils, rinsed
  • 2 fire-roasted red bell peppers, chopped
  • 2 chipotle peppers in adobo sauce, minced
  • 4 cups beef broth
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Chopped fresh cilantro for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the lentils, fire-roasted red bell peppers, and chipotle peppers. Cook for 1 minute to combine the flavors.
  • Pour in the beef broth and the can of fire-roasted diced tomatoes. Add the smoked paprika, cumin, salt, and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the beef and lentils are tender.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and top with chopped cilantro before serving.

Notes

If you want more smoke without extra heat, add an extra pinch of smoked paprika at the end. Leftovers thicken as they sit, so stir in a splash of broth when reheating. This stew pairs well with warm cornbread or crusty bread to soak up the broth.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board