Description
A comforting and flavorful stew featuring tender beef, smoky chipotle, earthy mushrooms, and a variety of vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs chuck roast, cut into bite-sized pieces
- 8 oz cremini or shiitake mushrooms, sliced
- 1 large onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 medium potatoes, cubed
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 chipotle peppers in adobo sauce, minced
- Fresh cilantro or parsley, for garnish
Instructions
- Prepare your ingredients by chopping the onions, bell peppers, and garlic, slicing the mushrooms, and cubing the beef.
- In a hot skillet, sear the beef until browned on all sides.
- Sauté the onions, garlic, and bell peppers in the leftover drippings until soft; then add the mushrooms and cook until browned.
- Transfer the beef and vegetables to a slow cooker; stir in tomatoes, broth, spices, and beans.
- Slow cook on low for 6-8 hours or simmer on the stovetop for 2-3 hours.
- Garnish with fresh herbs before serving.
Notes
Serve with crusty bread or over rice to soak up the broth. This stew can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: stew, comfort food, fall recipe, hearty meal, beef stew, southwestern flavors