Chipotle Beef Stew
Warm up your weeknight dinner routine with this hearty and flavorful Chipotle Beef Stew, a one-pot masterpiece brimming with bold, smoky flavors. Tender chunks of seared beef are slow-simmered with carrots, potatoes, and a fiery blend of chipotle peppers in adobo, fire-roasted tomatoes, and aromatic spices like cumin and smoked paprika. The result is a deeply rich and satisfying stew with just the right amount of heat. Perfectly suited for cozy family meals or meal prepping, this recipe is easy to prepare in a Dutch oven and yields melt-in-your-mouth beef and perfectly tender vegetables in just two hours. Garnish with fresh cilantro for a burst of brightness and serve piping hot with crusty bread or rice to soak up the flavorful broth. If you're seeking comfort food with a spicy kick, this Chipotle Beef Stew is your new go-to recipe!
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 unit yellow onion, diced
- 4 units garlic cloves, minced
- 4 units carrots, peeled and sliced
- 3 units russet potatoes, peeled and cubed
- 2 units chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 4 cups beef broth
- 1 14-ounce can fire-roasted diced tomatoes, canned
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Season the beef stew meat with salt and black pepper evenly on all sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches, ensuring each piece is browned on all sides. Transfer the browned beef to a plate and set aside.
In the same pot, add the diced onion and sauté until softened, about 5 minutes.
Stir in the garlic and cook for an additional minute until fragrant.
Add the chopped chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano, stirring to combine.
Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the seared beef to the pot, along with the fire-roasted diced tomatoes, carrots, and potatoes.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the stew into bowls, garnish with freshly chopped cilantro if desired, and serve hot.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7486 mg | 325% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.3 g | ||
| Protein | 255.5 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4866 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
