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Smoky Chipotle Beef Potato Stew with Sweet Potatoes and Turnips
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 4 cups beef broth
  • 2 medium russet potatoes, cubed
  • 1 large sweet potato, cubed
  • 2 turnips, peeled and cubed
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Stir in the onion, garlic, and chipotle peppers. Cook for 3 minutes until the onion softens.
  • Pour in the beef broth. Add the russet potatoes, sweet potato, turnips, and smoked paprika.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until all the vegetables are tender.
  • Taste and season with salt and black pepper as needed. Serve hot.

Notes

For a thicker broth, mash a few pieces of potato and sweet potato against the side of the pot before serving. If the stew tastes too smoky, add an extra splash of broth to mellow it. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little added water to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife