There’s nothing quite like a steaming bowl of chipotle beef stew to warm you up on a chilly evening. The smoky heat from those chipotle peppers, the tender chunks of beef, and the way the whole house smells incredible while it simmers – this is my absolute go-to comfort food. I first made this recipe during a snowstorm years ago, and now my family requests it constantly. What I love most is how simple it is – just brown the meat, throw everything in the pot, and let the magic happen. But don’t let the simplicity fool you – the flavors are bold, complex, and downright addictive. Trust me, once you try this chipotle beef stew, you’ll understand why it’s become my most-copied recipe among friends!
Why You’ll Love This Chipotle Beef Stew
This isn’t just another beef stew – it’s the kind of meal that makes everyone at the table go quiet except for the happy sounds of spoon-clinking and satisfied sighs. Here’s why it’s become my most-requested recipe:
- Bold, smoky flavor that’ll wake up your taste buds (thanks to those gorgeous chipotle peppers)
- Fork-tender beef that practically melts in your mouth after the long simmer
- One-pot wonder – minimal cleanup for maximum deliciousness
- Adjustable heat level – use more or less chipotle to suit your spice tolerance
- Meal prep magic – tastes even better as leftovers when flavors mingle overnight
Seriously, this stew checks all the boxes – comforting, flavorful, and so darn easy. What’s not to love?
Ingredients for Chipotle Beef Stew
Here’s everything you’ll need to make my favorite smoky, soul-warming stew. I’ve grouped them so you can grab items easily – just imagine the smells already filling your kitchen!
The Meat
- 2 lbs beef chuck – cut into 1-inch cubes (this cut becomes incredibly tender when slow-cooked)
Aromatics & Flavor Boosters
- 2 tbsp olive oil – for browning that beautiful beef
- 1 large onion – diced (yellow or white work great)
- 3 garlic cloves – minced (I sometimes cheat with the pre-minced stuff when I’m in a hurry)
- 2 chipotle peppers in adobo – chopped (don’t skip the adobo sauce – that’s gold!)
- 1 tbsp adobo sauce – from the can (this is where the magic happens)
Liquids & Veggies
- 4 cups beef broth – homemade if you’ve got it, but store-bought works fine
- 2 carrots – sliced into coins (no need to peel if they’re organic)
- 2 potatoes – cubed (I prefer Yukon Gold for their buttery texture)
Spices
- 1 tsp cumin – that earthy warmth is essential
- 1 tsp oregano – Mexican oregano if you can find it
- Salt and pepper – to taste (I’m generous with both)
Quick Sub Note: If you’re sensitive to heat, start with just 1 chipotle pepper. You can always add more later! And if you’re out of fresh garlic, 1 tsp of garlic powder works in a pinch.
How to Make Chipotle Beef Stew
Okay, let’s get cooking! I’ve made this stew so many times I could do it in my sleep, but I’ll walk you through each step to ensure yours turns out perfect. The key is taking your time – good things come to those who wait (and simmer)!
Step 1: Brown the Beef Like a Pro
Heat your olive oil in a heavy pot (I use my trusty Dutch oven) over medium-high heat. Don’t crowd the beef – work in batches if needed. You want that beautiful golden crust on all sides, which adds incredible depth of flavor. This should take about 5-7 minutes total. Transfer the browned beef to a plate – no sneaking bites yet!
Step 2: Build the Flavor Base
In that same pot (with all those tasty browned bits), sauté your onions until they’re soft and translucent – about 5 minutes. Add the garlic and stir for just 30 seconds until fragrant. Now the fun part – stir in those chopped chipotle peppers, adobo sauce, cumin, and oregano. The aroma will hit you like a warm hug!
Step 3: Bring It All Together
Return the beef to the pot and pour in the beef broth. Scrape up any browned bits from the bottom – that’s pure flavor gold! Bring everything to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 hours. This slow cooking transforms the beef into melt-in-your-mouth perfection.
Step 4: Add the Veggies
After 1.5 hours, stir in your carrots and potatoes. These only need about 30 minutes to become tender but not mushy. Keep the lid on – we want all that goodness to stay in the pot! Give it a taste and season with salt and pepper until it’s just right for you.
When the carrots and potatoes are fork-tender, you’re ready to serve. But if you can resist, letting it sit for 15 minutes off the heat lets the flavors marry even more beautifully.
Slow Cooker Variation
Busy day? No problem! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker. Add remaining ingredients (except carrots and potatoes) and cook on low for 6-8 hours. Add veggies during the last 2 hours. Come home to a house that smells like heaven!
Tips for the Best Chipotle Beef Stew
After making this stew countless times (and through plenty of trial and error!), I’ve learned a few tricks that take it from good to knock-your-socks-off amazing:
- Taste your chipotles first – peppers vary in heat! Start with less, then add more after simmering if needed. My rule? One pepper for mild, two for medium, three if you’re feeling brave!
- Patience with browning – don’t rush searing the beef. Those dark crusty bits equal deep flavor. I always sing “Brown Like the Wind” (to the tune of “Ride Like the Wind”) while doing this step.
- Skim the fat – after simmering, I like to spoon off excess fat from the surface. Grandma’s trick? Chill the stew briefly – the fat hardens for easy removal.
- Rest before serving – as hard as it is to wait, letting the stew sit 15 minutes off heat lets flavors settle. We call this “marrying time” in my kitchen.
- Toast your tortillas – if serving with tortillas, quickly char them over a gas flame for extra smoky harmony with the chipotle.
Remember – stews are forgiving! Don’t stress over perfection. Some of my best batches happened when I winged it!
Serving Suggestions for Chipotle Beef Stew
Oh, the possibilities! This stew is fantastic on its own, but a few perfect pairings take it over the top. My absolute must-have? Warm flour tortillas for scooping up every last smoky bite. If I’m feeling fancy, I’ll serve it over cilantro-lime rice or with thick slices of crusty bread for soaking up that incredible broth. Don’t forget the garnishes – a sprinkle of fresh cilantro, a squeeze of lime, and maybe some creamy avocado slices if I’ve got them. Pro tip from my abuela: a dollop of cool sour cream balances the heat beautifully!
Storing and Reheating Chipotle Beef Stew
Here’s the beautiful thing about this stew – it gets even better as leftovers! Let it cool completely before storing (I usually portion it into meal-prep containers). In the fridge, it’ll keep for up to 4 days. For longer storage, freeze it in airtight containers or freezer bags – it stays perfect for about 3 months. When reheating, go low and slow on the stovetop with a splash of broth to loosen it up if needed. The microwave works too – just stir every minute so it heats evenly. Honestly? I’ve been known to eat it cold straight from the fridge at midnight – no judgment here!
Chipotle Beef Stew Nutrition Information
Now let’s talk numbers – because good food should make you feel good too! Important note: These are estimates based on my recipe (your ingredients may vary slightly). One hearty bowl (about 1.5 cups) packs:
- 420 calories – perfect for fueling your day
- 22g fat (8g saturated) – hello, flavorful beef!
- 35g protein – that’ll keep you satisfied
- 25g carbs (with 4g fiber) – from all those wholesome veggies
Not too shabby for a meal that tastes this indulgent, right? The sodium comes in around 800mg per serving, so if you’re watching salt intake, try low-sodium broth.
Frequently Asked Questions About Chipotle Beef Stew
I’ve gotten so many questions about this stew over the years – here are the ones that pop up most often!
Can I make this stew vegan?
Absolutely! Swap the beef for portobello mushrooms or jackfruit (both work amazingly well with the smoky flavors). Use vegetable broth instead of beef broth. My vegetarian friends love this version!
Help! It’s too spicy – how do I tone down the heat?
No worries! First, remove any whole chipotle pepper pieces. Then stir in a tablespoon of honey or brown sugar and add a splash of cream or coconut milk. The sweetness and fat will help balance the heat.
What’s the best cut of beef for this stew?
Chuck roast is my go-to – it has perfect marbling that breaks down into tenderness during long cooking. If you can’t find chuck, brisket or short ribs work well too. Avoid lean cuts like sirloin – they’ll dry out.
Can I use ground beef instead?
You can! Brown it like you would the cubes, then proceed with the recipe. Just note the texture will be different – more like a chili than a stew. Still delicious though!
Did You Make This Chipotle Beef Stew?
Nothing makes me happier than seeing your versions of this smoky, soul-warming stew! Did you add your own twist? Maybe extra veggies or a secret ingredient? Drop a comment below and tell me how it turned out – I read every single one. And if you snapped a photo, tag me on Instagram so I can see your masterpiece! Your feedback helps me create even better recipes for you. Now go enjoy that stew – you’ve earned every delicious bite!
PrintSmoky Chipotle Beef Stew
A hearty and flavorful stew featuring tender beef and bold chipotle flavors.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Lactose
Ingredients
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo, chopped
- 1 tbsp adobo sauce
- 4 cups beef broth
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the beef cubes on all sides, then remove from pot.
- Sauté onion and garlic until softened.
- Add chipotle peppers, adobo sauce, cumin, and oregano. Stir for 1 minute.
- Return beef to pot and add beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours.
- Add carrots and potatoes. Cook for 30 more minutes until vegetables are tender.
- Season with salt and pepper before serving.
Notes
- Adjust chipotle quantity for preferred spice level
- Can be made in slow cooker: brown meat first, then cook on low for 6-8 hours
- Tastes even better the next day
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
