Slow Cooker Smoky Chipotle Beef Stew

Name: Slow Cooker Smoky Chipotle Beef Stew
Prep time: 15 min
Cook time: 8 h 30 min
Total time: 8 h 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 8 hours 30 min

🍽 Serves: 6

★★★★★

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Welcome to a cozy culinary adventure with our Slow Cooker Smoky Chipotle Beef Stew. This heartwarming dish combines tender beef, vibrant vegetables, and a smoky chipotle kick, perfect for those chilly evenings when you crave comfort food with a twist.

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Ingredients for Slow Cooker Smoky Chipotle Beef Stew

Beef chuck is your star protein, known for its tenderness after slow cooking. Olive oil helps brown the beef, creating a flavor foundation. The onion and garlic add essential aromatics, while beef broth forms the stew's savory base. Diced tomatoes and tomato paste enrich the sauce with a subtle sweetness and depth. The chipotle peppers in adobo lend a smoky, spicy punch. Bay leaf, ground cumin, and smoked paprika enhance the flavor profile with warmth and complexity. The carrots and potatoes offer heartiness, while frozen peas add a pop of color and texture. A flour and cold water mixture thickens the stew to the perfect consistency. Finally, fresh cilantro brightens the dish with a fresh, herbal note.

Tips & Tricks

Sear the beef in batches to avoid overcrowding and ensure even browning.
If you like it spicier, add an extra chipotle pepper.
For a thicker stew, increase the flour mixture slightly.
Leftovers taste even better the next day as flavors continue to meld.

Serving Suggestions

This stew pairs beautifully with a crusty loaf of bread to soak up the rich sauce. For a lighter option, serve it over a bed of rice or quinoa. A simple green salad with a tangy vinaigrette balances the meal perfectly.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, beef brisket or short ribs work well, though cooking times may vary slightly.
How can I make this stew less spicy?: Reduce the number of chipotle peppers or choose a milder chili pepper.
Can I freeze the leftovers?: Absolutely! This stew freezes well for up to 3 months. Just make sure it's cooled completely before freezing.

Slow Cooker Smoky Chipotle Beef Stew Recipe Walkthrough

Begin by heating the olive oil in a large skillet over medium-high heat. Work in batches to brown the beef chuck cubes, ensuring each piece gets a nice sear. Transfer the browned beef to your slow cooker.

In the same skillet, add the chopped onion and minced garlic. Sauté these until the onion turns translucent, then toss them into the slow cooker with the beef.

Add the beef broth, diced tomatoes, tomato paste, chipotle peppers, bay leaf, cumin, smoked paprika, salt, and black pepper into the slow cooker. Give everything a good stir to combine.

Now, layer in the carrots and potatoes, ensuring they're submerged in the flavorful broth. Cover and let the slow cooker work its magic on low for 7-8 hours until the beef is tender.

About 30 minutes before you're ready to serve, mix the flour and cold water in a small bowl until smooth. Stir this into the stew to thicken it. Let it cook for another half hour.

Finally, stir in the frozen peas and allow them to heat through. Serve your stew hot, garnished with a sprinkle of fresh cilantro.

Why You'll Love This Recipe

Rich, deep flavors thanks to the smoky chipotle and spices.
The perfect make-ahead meal for busy days.
Minimal prep with maximum taste.
Versatile enough to suit your family's preferences.

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

Step-by-step 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.