Smoky Chipotle Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 4 medium potatoes, cubed
- 4 medium carrots, sliced into rounds
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Chopped fresh cilantro for serving
Instructions
- Add the beef stew meat, potatoes, carrots, onion, and garlic to the slow cooker.
- Stir in the minced chipotle peppers, tomato paste, smoked paprika, and cumin until the meat and vegetables are coated.
- Pour the beef broth over the mixture and add salt and black pepper.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- Taste and adjust salt and pepper if needed before serving.
- Ladle into bowls and top with chopped fresh cilantro.
Notes
If the stew seems too thin after cooking, mash a few potato cubes against the side of the pot and stir them back in to thicken the broth naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture. For a milder version, use only one chipotle pepper and add a pinch more smoked paprika for flavor without extra heat.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board