It’s fun when you add a simple ingredient to a classic recipe and give it a new twist! This Slow Cooked Chipotle Beef Stew recipe has a touch of the southwest.
Do you ever go nuts for an ingredient and end up putting it in everything you are eating? I go through phases like that with chiles. One of my favorite things to do in the kitchen is adding heat and spice to classic recipes we love. Lately I have been all about chipotles in adobo sauce! Did you see the Slow Cooker Chipotle Apple Butter I made recently? Chipotle adds a great smoky flavor to recipes without much heat.
Slow Cooked Chipotle Beef Stew Recipe
Another reason I have been on a chipotle kick is simply because I have an open can on hand! It is one of those ingredients you only need a little of in most recipes. Rather than let the rest go to waste, I added is to our Sunday stew and tada – you get this Slow Cooked Chipotle Beef Stew recipe!
Stew is such a great recipe since you can mix it up with ingredients you have on hand. I like to start with the basics, onions, carrots, and celery, then add in whatever else is on hand. In this version you will also find leeks, peas, and Yukon Gold potatoes.
Can I just tell you have amazing the gravy is in this Slow Cooked Chipotle Beef Stew?! I swear I dipped and ate at least three biscuits before the stew was even finished cooking. Some things are just THAT darn good! This recipe also re-heats well. We ended up having it two nights in a row and it was even better the next day.
What comfort food recipe can could you add a little heat to?
Slow Cooked Chipotle Beef Stew
- 3-4 tbsp extra virgin olive oil
- 2 pounds beef stew meat
- 2 medium carrots cut into 1/2 inch pieces
- 2 ribs celery cut into 1/2 inch pieces
- 1 large sweet onion diced
- 2-3 chipotle peppers in adobo sauce minced
- 3 cloves garlic minced
- 1 leek white and light green parts on, thinly sliced crosswise
- 1 cup red wine
- 3 cups beef stock
- 2 bay leaves
- 6 small Yukon Gold potatoes cut into 1/2 inch pieces
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
- 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.
- Add carrots, celery, and onion to the pan. Use more oil in needed. Cook 3-4 minutes, stirring occasionally.
- Mix in chipotle peppers, garlic, and leeks. Cook 2-3 minutes, stirring occasionally. Stir in wine, scraping bits off bottom of pot.
- Add beef stock and bay leaves. Bring to a boil; cover and reduce heat to low. Simmer 3 hours or until meat is tender.
- 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.