Description
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.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven-Braised
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
