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Smoky Chipotle Beef Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons adobo sauce
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large potatoes, cubed
  • 2 carrots, sliced
  • 1 can (14 ounces) diced tomatoes
  • 3 cups beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat a skillet over medium heat and add the beef stew meat. Brown the meat on all sides for about 5 minutes, then transfer it to the slow cooker.
  • Add the minced chipotle peppers, adobo sauce, chopped onion, minced garlic, cubed potatoes, sliced carrots, and diced tomatoes to the slow cooker.
  • Pour in the beef broth, then stir in the cumin, smoked paprika, salt, and black pepper.
  • Cover the slow cooker and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Stir the stew once more before serving to distribute the flavors evenly.

Notes

If the stew tastes too spicy after cooking, stir in an extra cup of broth to mellow the heat without changing the texture. Leftovers thicken as they sit, so add a splash of water when reheating on the stove. This version pairs well with warm tortillas or plain rice to soak up the broth.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Skillet