Spicy Chipotle Beef and Mushroom Stew
Equipment
- Slow Cooker
- Large Skillet
- Knife
Ingredients
- 1.5 pounds beef stew meat
- 8 ounces cremini mushrooms, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 cups beef broth
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides for even flavor. Transfer the beef to the slow cooker.
- In the same skillet, cook the onion and garlic for 3 minutes until softened. Add them to the slow cooker along with the mushrooms.
- Stir in the chipotle peppers, diced tomatoes, beef broth, cumin, oregano, salt, and black pepper.
- Cover and cook on low for 8 hours until the beef is fork-tender.
- Taste and adjust salt if needed. Serve hot with cilantro and lime wedges on the side.
Notes
Chipotle peppers vary in heat, so start with two and add more in the last hour if you want extra spice. The mushrooms add enough liquid that the stew stays thick without extra thickeners. Leftovers reheat well the next day as the flavors settle further.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Knife
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Knife