Chipotle Beef Stew
This hearty, smoky flavored stew is mildly spicy and full of flavor. Add another chipotle pepper if you want to amplify the heat to medium.
Serves
6
Prep time 10 min.
Cook time 10 min. plus Slow Cooker
Ingredients
1/3 cup all-purpose flour
1 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. each salt and black pepper
2 Tbsp. vegetable oil
3 lb. stew beef, cubed
2 1/2 cups College Inn® Unsalted Bold Beef Stock, divided
1 lb. red potatoes, peeled, cut into 1-inch cubes
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained
1 onion, chopped
1 chipotle pepper in adobo sauce
Cilantro or parsley leaves, optional
Sour cream, optional
Shredded cheddar cheese, optional
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Directions
Stir together flour, chili powder, cumin and salt and pepper in a slow cooker.
Heat oil in a large skillet over medium-high heat. Add beef in 2 batches and brown on all sides. Add beef to slow cooker and stir to coat with flour mixture.
Add 1/2 cup stock to skillet, and cook over low heat, stirring to loosen browned bits from bottom of skillet; add to beef in slow cooker.
Add remaining 2 cups stock, potatoes, corn, tomatoes, onion and chipotle; stir. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH. Serve with cilantro, sour cream and cheese, if desired.
