Spicy Chipotle Beef Stew with Black Beans
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 pound beef stew meat
- 1 can (15 oz) black beans, drained and rinsed
- 2 chipotle peppers in adobo sauce, minced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro, chopped, for serving
Instructions
- Add the beef stew meat to the slow cooker.
- Place the chopped onion, minced garlic, and minced chipotle peppers over the beef.
- Add the black beans, diced tomatoes, and beef broth.
- Sprinkle in the cumin, smoked paprika, salt, and black pepper.
- Stir everything together until evenly combined.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
If the stew seems thin after cooking, remove the lid for the last 30 minutes to let some liquid evaporate. For freezer prep, combine all ingredients except the cilantro in a freezer bag, press out the air, and freeze flat. Thaw overnight in the fridge before adding to the slow cooker. Start with one chipotle pepper if you prefer less heat and add the second after tasting.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife