Santa Fe Chipotle Beef Stew

5
Average: 5 (1 vote)

This hearty, smoky flavored stew is mildly spicy.  Add another chipotle if you want to amplify the heat to medium.

Serves

Servings: 
6
Prep Time
10 min
Cook Time
10 min plus Slow Cooker

This hearty, smoky flavored stew is mildly spicy.  Add another chipotle if you want to amplify the heat to medium.

Ingredients

1/3 cup all-purpose flour

1 Tbsp. chili powder

2 tsp. cumin

1/2 tsp. each salt and black pepper, optional

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® Original Stewed Tomatoes, not drained

1 onion, chopped

1 chipotle pepper in adobo sauce


Optional Toppings:

Sour cream

Shredded cheddar cheese

Directions
  1. Stir together flour, chili powder, cumin and salt and pepper, if desired, in a slow cooker.
  2. 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.
  3. 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.
  4. 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 sour cream and cheese, if desired.
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