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Smoky Chipotle Hamburger Stew with Sweet Potatoes
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 2 large sweet potatoes, peeled and cubed
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, for serving

Instructions
 

  • Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the minced chipotle peppers and smoked paprika. Cook for 1 minute to release the flavors.
  • Add the cubed sweet potatoes, fire-roasted tomatoes, and beef broth. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the sweet potatoes are tender.
  • Season with salt and pepper. Ladle into bowls and top with fresh cilantro before serving.

Notes

Cut the sweet potatoes into even cubes so they cook at the same rate. If the stew thickens too much during simmering, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra liquid stirred in.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife