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Spicy Chipotle Beef Stew with Black Beans and Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • 2 cups beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Place the beef chunks in the slow cooker. Sprinkle the flour, salt, and pepper over the meat and toss to coat evenly.
  • Add the chopped onion, minced garlic, chipotle peppers, adobo sauce, cumin, and oregano.
  • Pour in the beef broth and stir gently to combine everything.
  • Cover and cook on low for 7 hours.
  • Stir in the black beans and frozen corn. Continue cooking for 1 more hour until the beans are heated through and the gravy has thickened.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and top with fresh cilantro.

Notes

If the gravy seems thin at the end, leave the lid off for the final 30 minutes to let it reduce. Frozen corn works best because it releases less liquid than canned. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board