Smoky Chipotle Beef Stew is a bowl of stew that you won’t be able to put down! Classic, tender, melt-in-your-mouth pieces of beef and potatoes are met with a smoky, chipotle beef broth that will take your tastebuds for a ride. I topped my stew with fresh cilantro, creamy avocado, a dollop of sour cream and a sprinkle of cheddar cheese. Dig on in with a spoon or crispy tortilla chips for a little bit of crunch!
Trust me, you are going to want this stew bubbling away on your stove top! As a result, your house will be filled with memorable aromas of a beef stew, but then a kick from the chipotle. It’s almost like a chili and a beef stew combined! But, we are leaving out the tomato base and beans. Big, tender chunks of beef stew meat are clearly the star of the show in this recipe. Having baby Yukon gold potatoes to accompany the beef was not in question at all. I tossed in some chopped red bell pepper to add a little something extra and it was the perfect match!
Now, let’s talk about the broth. Liquid smoke and chipotle powder seriously take this stew broth to the next level. The liquid smoke helps give it a depth of flavor that you would think it would take hours of cooking to get. Chipotle powder adds a subtle heat that keeps you going back for more. It is a match made in heaven. This beef stew broth is velvety and rich and best mopped up with chunky bread or crunchy tortilla chips.
John went as far to say that this Smoky Chipotle Beef Stew was one of the best things I’ve made! We devoured it for dinner and looked forward to our lunch leftovers the next day. You won’t regret putting this beef stew on your menu for the week!Print
Smoky Chipotle Beef Stew
Smoky Chipotle Beef Stew is a bowl of stew that you won’t be able to put down! The classic, tender, melt-in-your-mouth pieces of beef and potatoes are met with a smoky, chipotle beef broth that will take your tastebuds for a ride. This stew is best topped with fresh cilantro, creamy avocado, a dollop of sour cream and a sprinkle of cheddar cheese. Dig on in with a spoon or crispy tortilla chips for a little bit of crunch!
- Prep Time: 30 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 3 hours
- Yield: 6-8 Servings
- 3 pounds beef stew meat
- 1/2 cup flour
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon chopped garlic
- 2 tablespoons chipotle powder
- 2 teaspoons liquid smoke (I used hickory)
- 64 oz beef stock (or 2 – 32oz containers)
- 5 cups baby Yukon gold potatoes that have been cut in half and then quartered
- 1 teaspoon salt
- In a large bowl, add the beef stew meat and flour. Toss to lightly coat each piece of stew meat with the flour, shaking off any excess flour.
- In a large Dutch oven or stock pot, heat 1 tablespoon of the olive oil over medium heat. Working in three separate batches, add just enough stew meat to cover the bottom of the pan. Brown the stew meat for a couple minutes on each side, being careful to not let the bottom of the pan burn (reduce the heat if it does start to burn). Remove that batch of stew meat and set aside, add in another tablespoon of olive oil and repeat the process with the next batch of stew meat. Repeat the process of removing the second batch of browned stew meat, adding in the third tablespoon of olive oil and the last batch of stew meat to be browned. This process can take about 20 minutes.
- Once all the stew meat has been browned and is set aside, add the onion and bell pepper into the bottom of the pot. Sauté for several minutes, or until the onion starts to turn translucent, being careful to not let it burn. Add in the chopped garlic, chipotle powder and liquid smoke. Stir to combine. Add the beef stew meat back into the pot and then pour the beef stock in. Gently stir to combine the stew. Bring to a low boil over medium heat.
- Add the potatoes and salt into the stew and stir to combine. Reduce the heat to low, cover with a lid and let the stew simmer for 1 1/2 hours. Remove the lid and then let the stew simmer for another 30 minutes to let it reduce and thicken slightly. Serve immediately, or let continue to simmer on the lowest heat until ready to serve. Enjoy!
- Like any stew, the longer the stew gets to simmer together, the better.
- This stew re-heats wonderfully!
- Don’t be intimidated by the amount of time this stew takes – 2 hours of it is just leaving the stew alone to simmer! Cooking the stew low and slow will insure tender pieces of stew meat.