Chipotle Beef Stew
A smoky, protein-packed beef stew loaded with vegetables, chipotle chiles, and aromatic herbs. Perfect for slow-cooker convenience, this hearty dish is rich in flavor, fiber, and nutrients, making it ideal for satisfying weeknight dinners or meal prep.
Equipment
- 1 Heavy-duty skillet
- 1 Large slow cooker (6–7 quart capacity)
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 mixing bowl
- Measuring Cups and Spoons
Ingredients
- 2 pounds beef stew meat cut into 2–3 inch cubes
- ¼ cup all-purpose flour
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons vegetable oil
- 1 cup light Mexican beer
- 1 medium onion finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can 10 oz diced tomatoes with green chiles
- 2 bell peppers roughly chopped
- 3 medium carrots peeled and sliced into 1/4-inch rounds
- 1 pound mini red potatoes halved
- 8 ounces baby Bella mushrooms stems removed and halved
- 3 tablespoons taco seasoning
- 1 –2 canned chipotle chiles
- 1 –2 tablespoons adobo sauce from canned chipotles
- Juice of 1 lime
- Zest of 1 lime
- 3 cups low-sodium beef broth more if needed
- 3 bay leaves
- 1 bunch fresh thyme
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Beef: Start by placing the beef stew meat into a large mixing bowl. Sprinkle the flour evenly over the cubes, followed by salt and freshly ground black pepper. Use your hands or a spoon to gently toss the beef until every piece is lightly coated in the flour mixture. This step helps the beef develop a beautiful sear and creates a natural thickening agent for the stew.
- Heat the Skillet: Grab a heavy-duty skillet and place it over medium-high heat. Add the vegetable oil and allow it to heat until it shimmers. You want the oil hot enough that a drop of water sizzles when it touches the surface, but not smoking. This ensures the beef browns evenly and locks in flavor.
- Brown the Beef: Working in batches to avoid overcrowding, add the floured beef cubes to the hot skillet in a single layer. Let the meat sear undisturbed for about 3–4 minutes per side, turning occasionally until each side is a rich, golden-brown. Overcrowding the pan will steam the meat instead of searing it, so patience is key. Once browned, transfer the beef to a plate and cover it loosely with foil to keep warm.
- Deglaze the Skillet: After browning all the beef, reduce the heat to medium. Pour in the Mexican beer to deglaze the skillet, using a wooden spoon to scrape up all the browned bits stuck to the bottom. These bits are full of flavor and will enrich the stew. Once loosened, pour the beer and pan drippings into the slow cooker with the browned beef.
- Prepare the Vegetables: Chop all your vegetables while the beef cooks. Dice the onion, mince the garlic, slice the carrots into thin rounds, halve the mini red potatoes, chop the bell peppers, and halve the mushrooms. Having everything prepped ahead ensures smooth assembly and consistent cooking.
- Add the Vegetables and Tomatoes: Place the diced onion, garlic, bell peppers, carrots, potatoes, and mushrooms into the slow cooker with the beef. Add the can of diced tomatoes with green chiles and the tomato paste. Stir gently to combine all the ingredients, ensuring the beef and vegetables are evenly coated with the tomato mixture.
- Season the Stew: Sprinkle the taco seasoning over the mixture, then add the canned chipotle chiles and adobo sauce. For a milder stew, use one chile; for more heat, add two. Squeeze in the juice of one lime and sprinkle in the lime zest for a bright, citrusy undertone. Stir the mixture gently to distribute all flavors evenly.
- Add Broth and Herbs: Pour in 3 cups of low-sodium beef broth to cover the ingredients, adding more if needed to ensure everything is mostly submerged. Nestle in the bay leaves and lay the fresh thyme on top. These herbs will slowly infuse the stew with an aromatic, earthy depth of flavor during the long cooking process.
- Slow Cook the Stew: Cover the slow cooker with its lid. Set the machine to cook on Low for 7–8 hours, or on High for 4–5 hours. During this time, the beef will become tender, the vegetables will absorb the smoky chipotle flavors, and the stew will thicken naturally. Resist the urge to lift the lid too often, as slow heat is essential for the perfect texture.
- Final Adjustments: Once the beef is fork-tender, remove the bay leaves and thyme stems. Taste the stew and adjust seasoning if necessary, adding more salt, pepper, or a dash of lime juice for brightness. Stir gently to combine all flavors thoroughly.
- Serve and Garnish: Spoon the stew into bowls and garnish with freshly chopped cilantro. For a complete meal, serve alongside warm corn tortillas, crusty bread, or a side of rice. This stew also freezes beautifully for future meals, making it perfect for meal prep.
Notes
- For best results, choose well-marbled beef stew meat, as the fat content keeps the meat tender during slow cooking.
- Browning the beef in batches is essential—overcrowding the skillet can lead to steaming rather than searing, which reduces flavor.
- Adjust the number of chipotle chiles depending on your heat preference. Start with one if you’re sensitive to spice.
- The stew thickens naturally from the flour-coated beef and vegetables, but if you prefer a thicker consistency, remove the lid during the last 30 minutes of cooking.
- Leftovers improve over time—the flavors deepen after sitting overnight, making it ideal for meal prep.
