Beef Stew with Chipotle Peppers
- Preparing Time: 30 minutes
- Total Time: 5 hours
- Served Person: 8
- 1 tbsp flour
- 2 lbs beef chuck
- 1/2 cup onion diced
- 1 shallot minced
- 3 cloves minced
- 2 chipotle peppers in adobo sauce + 2 tbs sauce
- 1 cup red wine
- 1/4 cup water mixed with 1 1/2 tbs tomato paste
- 3 tbsp oil
- 1 salt and pepper to taste
- Carbohydrate 3.507465 g
- Cholesterol 80.514 mg
- Fat 27.34104 g
- Fiber 0.360250000357628 g
- Protein 19.852645 g
- Saturated Fat 9.2221675 g
- Serving Size 1 1 Serving (176g)
- Sodium 209.83225 mg
- Sugar 3.14721499964237 g
- Trans Fat 2.9312825 g
- Calories 365 calories
Hello there, food enthusiasts! I've been a bit under the weather lately, but I'm feeling much better now and excited to share this delicious Beef Stew with Chipotle Peppers recipe with you today. It's a hearty, flavorful dish that's perfect for a cold winter night. I love making it in the crock pot, so I can just throw everything in and let it cook while I'm out and about. It's also a great make-ahead meal, so you can have it ready to go for those busy weeknights.
Now, let's get started with the recipe! The first step is to cut the beef into 2-inch cubes and season it with salt and pepper. Then, heat a large heavy pot over medium heat and add 1 tablespoon of oil. Add the beef to the pot in batches and cook until it's browned on all sides. Once the beef is browned, transfer it to a crock pot.
To the same pot, add the diced onion and shallots. Cook over low heat until the onion is softened. Then, add the minced garlic and cook for another 30 seconds. Add the red wine to the pot and cook for 2-3 minutes, or until the alcohol has evaporated. Pour the mixture over the beef in the crock pot.
In a small bowl, whisk together the water and tomato paste. Add the mixture to the crock pot along with the flour. Stir until the flour is dissolved. Add the chipotle peppers and adobo sauce to the pot. Cover and cook on high for 4-5 hours, or until the beef is tender and the sauce has thickened.
Step-by-step
- Cut beef in 2-inch size cubes. Season with salt and pepper.
- Heat a large heavy pot with 1 tablespoon of oil. Add cut-up beef in batches using about 1 tablespoon of oil for each batch. You want to sear the meat and get some browned bits on the bottom of the pot. The browned bits have a ton of flavor.
- Place beef in the crock pot.
- To the browned bits in the pan, add the diced onion and shallots. Keep the heat on low. Add about 2 tablespoons of water to help release the bits. Scraping often until all the browned bits have been released.
- Add the garlic and let it cook for about 30 seconds.
- Add the red wine and cook for about 2-3 minutes to evaporate some of the alcohol.
- Pour this over the beef in the crock pot.
- Add the water and tomato paste mixture.
- Add flour and incorporate it with the beef.
- Add the chipotle peppers and adobo sauce.
- Cover and cook on high for 4-5 hours. Check after 4 hours to see if the sauce is thickened up and the beef is tender. The onions should have melted into the sauce.
- This stew is great over pasta/rice as well as mashed potatoes.
