Smoky Chipotle Beef Stew with Black Beans
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 can (14.5 oz) diced tomatoes with juices
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef broth
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped fresh cilantro, for serving
Instructions
- Place the beef cubes, diced onion, and minced garlic into the slow cooker.
- Add the minced chipotle peppers, diced tomatoes with their juices, and black beans.
- Pour in the beef broth, then stir in the smoked paprika, cumin, salt, and black pepper.
- Cover and cook on low for 8 hours, until the beef is fork-tender.
- Stir the stew once more, taste, and adjust salt if needed.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
If the stew seems too thick after cooking, stir in an extra splash of broth. For less heat, start with one chipotle and add more at the end. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little added water to loosen the texture.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker
Cuisine: Mexican
Equipment: Slow Cooker