Spicy Chipotle Beef Stew with Potatoes and Carrots

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

Slow Cooker
Mixing Bowl
Knife

Ingredients

1.5 pounds beef stew meat
4 medium potatoes, cubed
4 carrots, sliced into rounds
1 large onion, chopped
3 garlic cloves, minced
2 chipotle peppers in adobo, finely chopped
2 tablespoons adobo sauce
3 cups beef broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons all-purpose flour
Salt and black pepper to taste
Chopped fresh cilantro for serving

Instructions

Place the beef stew meat, potatoes, carrots, onion, and garlic directly into the slow cooker.
In a mixing bowl whisk together the beef broth, tomato paste, chopped chipotle peppers, adobo sauce, cumin, oregano, flour, salt, and pepper until smooth.
Pour the broth mixture over the meat and vegetables in the slow cooker and stir once to combine.
Cover and cook on low for 8 hours until the beef is fork-tender and the gravy has thickened.
Stir the stew gently, taste for seasoning, and serve hot with chopped cilantro on top.

Notes

If the gravy seems thin at the end, mash a few potato pieces against the side of the pot and stir them back in to help thicken it naturally. Leftovers reheat well on the stovetop with a splash of broth to loosen the gravy. For milder heat, use only one chipotle pepper and taste the sauce before cooking.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife