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Smoky Chipotle Beef Stew

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!

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Smoky Chipotle Beef Stew


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 2 hours, 30 minutes
  • Yield: 6 servings 1x

Description

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!


Ingredients

Scale
  • 3 pounds beef stew meat
  • 1/2 cup flour
  • 3 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon chopped garlic
  • 2 tablespoons chipotle powder
  • 2 teaspoons liquid smoke
  • 64oz beef stock
  • 5 cups baby Yukon gold potatoes, quartered
  • 1 teaspoon salt

Instructions

  1. In a large bowl, gently toss to coat all of the beef stew meat with the flour. Heat the olive oil over medium heat in a large dutch oven or soup pot. Working in batches, brown the beef stew meat on all sides, about a few minutes per side. Only add in enough beef stew meat at a time to evenly coat the bottom of the pan. Take the browned stew meat out and set aside until all the meat has been browned and being careful to not burn the bottom of the pan, reduce the heat if necessary.
  2. After the meat has been browned and set aside, add the onion, red bell pepper and garlic into the bottom of the pan and sauté for a few minutes. Add in the chipotle powder and liquid smoke until combined. Add the browned stew meat back into the pot along with the potatoes. Cover completely with the beef stock and gently stir to combine. Add in the salt.
  3. Bring the stew to a low boil, cover with a fitted lid and reduce the heat to low. Allow the stew to simmer, covered, for 1 1/2 – 2 hours, or until the beef is fork-tender. The longer the soup gets to simmer, the better. Enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 2 hours

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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