I like this recipe because it delivers layers of flavor with simple ingredients. The yogurt and chipotle marinade tenderize the beef, while the long oven cook ensures every bite is juicy and rich. I also enjoy that it’s versatile—I can pair it with rice, mashed potatoes, or just crusty bread for dipping into the sauce.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 grams beef cubes 1 kg beef short rib 3 tablespoons plain yogurt 1 cup chipotle marinade in a jar 3 tablespoons oil Salt and pepper 1 large onion, chopped 4 cloves garlic, minced 50 grams unsalted butter (about 4 tablespoons) 2 teaspoons Involtini spice 2 tablespoons tomato paste 500 grams beef stock 3 tablespoons smoked paprika 1 cup water 410 grams chopped tomatoes
Directions
I preheat the oven to 180°C (350°F).
I cut the meat into even pieces, trim excess fat, and pat dry. I season generously with salt and pepper, then coat with yogurt and chipotle marinade.
In a Dutch oven, I heat oil over medium-high and brown the meat in batches, searing all sides for about 4–5 minutes per batch. I transfer the browned meat to a dish and cover.
I add onion to the pot with a splash of stock to deglaze, then stir in garlic and butter. I cook for about a minute.
I return the meat to the pot, add smoked paprika, and stir. I then mix in tomato paste, stock, chopped tomatoes, and water.
I bring it to a gentle boil, cover, and transfer the pot to the oven. I reduce the heat to 160°C (320°F) and cook for 4–5 hours until the meat is tender.
I let it cool slightly before serving and taste for seasoning.
Servings and Timing
This recipe makes about 6 servings. It takes 15 minutes to prep and 4 hours to cook, for a total of 4 hours and 15 minutes.
Variations
I sometimes add root vegetables like carrots, parsnips, or potatoes for a chunkier stew. For a smokier kick, I add a teaspoon of liquid smoke. If I want a creamier finish, I stir in a splash of cream or coconut milk at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for 3–4 days. For longer storage, I freeze it in portions for up to 3 months. I thaw it overnight in the fridge before reheating gently on the stovetop. If the sauce thickens too much, I add a splash of water or stock while reheating.
FAQs
Can I make this stew in a slow cooker?
Yes, I brown the beef first, then cook it in the slow cooker on low for 8 hours or high for 4–5 hours.
Can I make it in an Instant Pot?
Yes, I sear the beef on sauté mode, then pressure cook on high for 45 minutes, letting it naturally release.
What cut of beef works best?
I like a mix of beef cubes and short ribs for tenderness and rich flavor.
Can I make it spicier?
Yes, I add extra chipotle peppers or a dash of cayenne.
Can I make it milder?
Yes, I reduce the chipotle marinade and balance it with more stock or tomatoes.
Can I add vegetables to the stew?
Yes, carrots, potatoes, or sweet potatoes work beautifully.
What is Involtini spice?
It’s a spice blend, but I substitute with Italian seasoning if I don’t have it.
Do I have to use yogurt?
No, but it helps tenderize the beef. Sour cream or buttermilk also work.
What sides go best with chipotle beef stew?
I usually serve it with mashed potatoes, rice, or crusty bread.
Can I freeze the stew?
Yes, it freezes well for up to 3 months.
Conclusion
Chipotle Beef Stew is one of my favorite ways to enjoy a rich, comforting meal that feels both rustic and gourmet. I love how the long, slow cooking develops smoky, savory flavors while keeping the beef incredibly tender. Paired with bread, rice, or mashed potatoes, it’s a dish I always look forward to on cozy evenings.
Chipotle Beef Stew is a hearty, smoky, and deeply flavorful dish made with tender beef slow-cooked in a rich chipotle sauce. Perfect for cozy evenings, it pairs beautifully with mashed potatoes, rice, or crusty bread for dipping.
Ingredients
500 grams beef cubes
1 kg beef short rib
3 tablespoons plain yogurt
1 cup chipotle marinade (from a jar)
3 tablespoons oil
Salt and pepper, to taste
1 large onion, chopped
4 cloves garlic, minced
50 grams unsalted butter (about 4 tablespoons)
2 teaspoons Involtini spice (or Italian seasoning)
2 tablespoons tomato paste
500 grams beef stock
3 tablespoons smoked paprika
1 cup water
410 grams chopped tomatoes
Instructions
Preheat oven to 180°C (350°F).
Cut beef into even pieces, trim fat, and pat dry. Season with salt and pepper, then coat with yogurt and chipotle marinade.
Heat oil in a Dutch oven over medium-high. Brown beef in batches for 4–5 minutes per batch. Transfer to a dish.
Add onion to the pot with a splash of stock to deglaze. Stir in garlic and butter, cooking for 1 minute.
Return beef to the pot. Stir in smoked paprika, tomato paste, beef stock, chopped tomatoes, and water.
Bring to a gentle boil, cover, and transfer to the oven. Reduce heat to 160°C (320°F) and cook for 4–5 hours until beef is tender.
Taste and adjust seasoning before serving.
Notes
Add carrots, parsnips, or potatoes for a chunkier stew.
Stir in cream or coconut milk at the end for a creamy finish.
For a smokier flavor, add a dash of liquid smoke.
Adjust spice by adding more chipotle or cayenne for heat, or reduce chipotle for a milder version.
Substitute yogurt with sour cream or buttermilk if preferred.
