Spicy Chipotle Beef Stew with Sweet Potatoes

Print Recipe

Course Soup

Cuisine Mexican

Servings 4 people

Equipment

Slow Cooker
Cutting Board
Knife

Ingredients

1.5 pounds beef stew meat cubes
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 carrots, sliced into rounds
1 medium onion, diced
3 cloves garlic, minced
2 chipotle peppers in adobo sauce, finely chopped
4 cups beef broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh cilantro

Instructions

Place the beef cubes in the bottom of the slow cooker.
Add the sweet potato cubes, carrot slices, diced onion, and minced garlic on top of the beef.
Stir in the chopped chipotle peppers, cumin, smoked paprika, salt, and black pepper.
Pour the beef broth over everything and stir gently to combine the ingredients.
Cover and cook on low for 8 hours, until the beef is tender and the vegetables are soft.
Stir once more, then ladle into bowls and sprinkle with the chopped cilantro before serving.

Notes

Taste the broth near the end of cooking and add an extra pinch of salt if the chipotle flavor feels too sharp. The sweet potatoes release enough starch to thicken the stew naturally, so skip any extra thickeners. Leftovers reheat well the next day, though the sweet potatoes soften further. If you want less heat, use only one chipotle pepper and add the second at the end if needed.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife