Slow Cooked Chipotle Beef Stew
  1. Heat 1-2 tablespoons oil in a large covered Dutch oven. Working in batches sear beef, 1-2 minutes per side. Set aside on a plate or sheet pan.
  2. Add carrots, celery, and onion to the pan. Use more oil in needed. Cook 3-4 minutes, stirring occasionally.
  3. Mix in chipotle peppers, garlic, and leeks. Cook 2-3 minutes, stirring occasionally. Stir in wine, scraping bits off bottom of pot.
  4. Add beef stock and bay leaves. Bring to a boil; cover and reduce heat to low. Simmer 3 hours or until meat is tender.
  5. Remove bay leaves, add potatoes and peas. Bring to a boil, reduce heat, and simmer until potatoes are cooked, about 20-30 minutes. Stir in parsley and serve hot.