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Smoky Chipotle Beef and Potato Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons adobo sauce
  • 4 cups beef broth
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Place the beef cubes, potato cubes, diced onion, and minced garlic directly into the slow cooker.
  • Add the chopped chipotle peppers, adobo sauce, beef broth, diced tomatoes with their juice, cumin, smoked paprika, salt, and black pepper.
  • Stir everything together until the spices and tomatoes are evenly distributed among the meat and potatoes.
  • Cover and cook on low for 8 hours, until the beef is fork-tender and the potatoes are soft.
  • Ladle into bowls and sprinkle with the chopped cilantro before serving.

Notes

If the stew thickens too much during cooking, stir in an extra half cup of warm broth right before serving. Start with one chipotle pepper if you prefer milder heat and add the second after tasting. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife