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Spicy Beef and Ale Stew with Chipotle Peppers and Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 4 medium carrots, peeled and sliced into rounds
  • 12 ounces ale
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the vegetable oil in a Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown on all sides. Remove the beef and set it aside.
  • Lower the heat to medium. Add the onion and cook until it softens. Stir in the garlic and chipotle peppers and cook for one minute.
  • Add the carrots and cook for two minutes, stirring now and then. Return the beef to the pot.
  • Pour in the ale and scrape the bottom to loosen any browned bits. Let it bubble for a minute.
  • Stir in the beef broth, tomato paste, and cumin. Season with salt and black pepper.
  • Bring the stew to a simmer, then cover the Dutch oven. Cook on low heat for two hours, stirring once or twice, until the beef is tender.
  • Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.

Notes

A darker ale gives the broth more body and helps balance the chipotle heat. If the stew thickens too much, add a splash of broth when reheating. Leftovers taste even better the next day after the flavors have blended further.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife