Go Back
Smoky Chipotle Beef Stew with Black Beans
Print Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 2 cups beef bone broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Fresh cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the beef cubes, chopped onion, and minced garlic into the slow cooker.
  • Add the chopped chipotle peppers and the tablespoon of adobo sauce.
  • Pour in the drained black beans, fire-roasted tomatoes, and beef bone broth.
  • Sprinkle the cumin, oregano, and salt over the top. Stir everything to combine.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Ladle the stew into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

If the stew tastes too spicy after cooking, add an extra can of tomatoes at the end to mellow the heat. Leftovers thicken more in the fridge, so stir in a splash of broth when reheating. Dried chipotle powder can replace the canned peppers if needed, but keep the amount similar to maintain the smoky flavor.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board