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Smoky Chipotle Pepper Beef Stew
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce from the can
  • 1 large onion, diced
  • 2 red bell peppers, chopped
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a skillet over medium-high heat. Add the beef cubes in a single layer and brown on all sides for 4 to 5 minutes total.
  • Transfer the browned beef to the slow cooker. Add the onion, red bell peppers, celery, and garlic.
  • Stir in the chopped chipotle peppers, adobo sauce, smoked paprika, cumin, oregano, salt, and black pepper.
  • Pour the beef broth over the ingredients and stir once to combine.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Use only two chipotle peppers if you prefer milder heat. The thin broth works well spooned over cauliflower rice or served as is with a side salad. Leftovers keep in the refrigerator for three days and reheat evenly on the stovetop without separating.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet