Chipotle Beef Stew
April 24, 2013
Categories: Comfort Food, Dinner, Main Dish, Soups and Stews, Beef, Roast Beef, Beef Chuck, North American, Southwest, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Stove Top, High Protein, Spicy more
"I found this recipe on Epicurious, and it really caught my eye. I love the way the chipotles give the stew a light smokiness. It's almost as if it were prepared over a campfire. And of course, anything spicy is definitely good!"
- Serving Size: 1 (456.7 g)
- Calories 682
- Total Fat - 44.9 g
- Saturated Fat - 15.7 g
- Cholesterol - 170.3 mg
- Sodium - 437.2 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 4.2 g
- Sugars - 6.4 g
- Protein - 49.5 g
- Calcium - 67.5 mg
- Iron - 7.4 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Season beef to taste with salt and pepper.
Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
Add onion, garlic and cumin to skillet.
Cook, stirring, until onion is tender, about 5 minutes.
Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
Check dish for salt and pepper, if needed.
Serve in bowls with warmed flour tortillas, if desired.
Tips & Variations
No special items needed.