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Smoky Chipotle Beef Stew with Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 2 red bell peppers, sliced into strips
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 medium potatoes, cubed
  • 2 carrots, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Place the beef stew meat in the slow cooker. Add the minced chipotle peppers, adobo sauce, onion, garlic, cumin, smoked paprika, salt, and black pepper.
  • Pour the beef broth over the meat and spices. Stir once to combine everything evenly.
  • Add the potatoes and carrots on top of the broth mixture. Cover and cook on low for 7 hours.
  • After 7 hours, stir in the sliced red bell peppers. Cover again and cook on low for 1 more hour until the peppers are tender.
  • Taste and adjust salt if needed. Ladle into bowls and sprinkle with chopped cilantro before serving.

Notes

If the broth tastes too spicy at the end, stir in an extra cup of beef broth before the final hour. Leftovers thicken nicely overnight, so reheat gently on the stove with a splash of water to loosen the texture. This stew pairs well with warm cornbread for soaking up the broth.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board