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!
- 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
- 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.
- 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.
- 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