Tuesday, October 18, 2016

Santa Fe Chipotle Beef Stew

My husband is such a typical guy -- loves meat and potatoes. I however don't eat a ton of red meat (I could eat chicken every day) and so he rarely gets things like pot roasts or beef stew. While at the grocery store this weekend, there was a buy one get one free deal on College Inn broth plus I had a $1 off coupon.  When I coupon (which isn't all the time), I usually snag some pretty amazing deals.  This weekend I saved almost $67 and my cart was full of healthy, hearty ingredients to make good dinners this week.
In all honesty, I'm not a big stew person -- I love soups but there's just something about stew (I think it's the gravy-like consistency of the broth) that I'm not in love with.  I decided to add a bit extra broth to this recipe to make it more like a soup and it was surprisingly delicious! My husband loved it and took the extra for lunch today.
I followed the recipe on the back of the carton (minus adding the chipotle -- mainly because I forgot to grab it while in the produce department and my husband had already gone back to the store once because I also forgot the onion ... hello mom brain!).
Here's the recipe! 
Adapted from College Inn
1/3 cup all-purpose flour
1 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. each salt and black pepper, optional
2 Tbsp. vegetable oil
3 lb. stew beef, cubed
2 1/2 cups College Inn® Unsalted Bold Beef Stock, divided (I added the entire carton)
1 lb. red potatoes, peeled, cut into 1-inch cubes
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained (I always use low-sodium)
1 can (14.5 oz.) Del Monte® Original Stewed Tomatoes, not drained
1 onion, chopped
1 chipotle pepper in adobo sauce (if you don't want the chipotle flavor, omit this -- it's still delicious)

  1. Stir together flour, chili powder, cumin and salt and pepper, if desired, in a slow cooker.
  2. Heat oil in a large skillet over medium-high heat. Add beef in 2 batches and brown on all sides. Add beef to slow cooker and stir to coat with flour mixture.
  3. Add 1/2 cup stock to skillet, and cook over low heat, stirring to loosen browned bits from bottom of skillet; add to beef in slow cooker.
  4. Add remaining 2 cups stock, potatoes, corn, tomatoes, onion and chipotle; stir. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH. Serve with sour cream and cheese, if desired.
You can top with sour cream and/or shredded cheese if you'd like -- I served ours with freshly baked croissants.

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