Slow Cooker Smoky Chipotle Beef Stew
A robust and aromatic slow cooker beef stew enhanced with the smoky flavor of chipotle peppers, ideal for a comforting dinner with a spicy twist.
Prep time: 15 minutesCook time: 8 hours 30 minutesServes: 6
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
2 chipotle peppers in adobo sauce, chopped
1 bay leaf
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
4 medium carrots, sliced
3 medium potatoes, diced
1 cup frozen peas
2 tbsp all-purpose flour
2 tbsp cold water
1/4 cup fresh cilantro, chopped
Instructions
1. In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches and transfer to the slow cooker.
2. In the same skillet, add onion and garlic; sauté until onion is translucent. Transfer to the slow cooker.
3. In the slow cooker, add beef broth, diced tomatoes, tomato paste, chipotle peppers, bay leaf, cumin, smoked paprika, salt, and black pepper. Stir to combine.
4. Add carrots and potatoes to the slow cooker. Cover and cook on low for 7-8 hours or until beef is tender.
5. In a small bowl, mix flour and cold water until smooth. Stir into stew to thicken, cooking for an additional 30 minutes.
6. Stir in frozen peas and allow them to heat through.
7. Serve hot, garnished with fresh cilantro.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat stew in a microwave-safe dish or on the stovetop over low heat until thoroughly heated.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
