Dinners
Chipotle Beef Stew

Chipotle Beef Stew

There are a few traditional, classic meals that throw me off when I think about making my own version, for virtually no other reason other than “well my version can’t possibly be good, right?” It is really a very silly and irrational thing to think, but beef stew (along with the tuscan chicken recipe I have) scared me the first time I made it, but after testing it more than once and falling in love with this final product, I am happy to have it live in this blog space, and with two of my little tricks to making this taste even MORE delicious, this can easily become a winter favorite in your home, too!

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Beef stew is a typical slow-cooked meal which can be done in the crockpot, instant pot, but my personal favorite is using a dutch oven on the stovetop. I purchased some meat from Thrive Market, and part of that purchase was the stewed beef because I wanted to try my hand in making this recipe again before posting, and happy I did because the outcome was perfect. The traditional version of a beef stew starts with beef sliced into smaller chunks, coated with some sort of flour and seared in a stock pot, deglazed with a liquid and slow cooked with vegetables, usually carrots and potatoes. This version is not very different, except for two fun ingredients: Kettle and Fire chipotle beef bone broth (hence, the name of the recipe) and 1/4 cup Manischewitz red wine. DO NOT LAUGH, this super sweet, kosher wine actually adds really great flavor to the meat and sauce, while the bone broth adds a balance of collagen, other health benefits, and just tastes really damn good.

California Olive Ranch

Here’s what you’ll need for this delicious beef stew:

  • 1 lbs stewed beef meat
  • 3 tbsp arrowroot
  • 1 jar crushed tomatoes
  • 1 pint bone broth
    • you can add some chipotle powder to the beef if you don’t have (or want to buy) Kettle and Fire chipotle bone broth
  • 3 medium carrots, chopped
    • or slice up some baby carrots
  • 6 baby potatoes, diced
  • 2 tbsp oil (we use Chosen Foods or Primal Kitchen avocado oil)
  • 1/4 cup Manischewitz wine (or whatever red wine you have on hand)
  • Garlic powder
  • Onion salt
  • Cumin
  • Salt
  • Pepper

Pat dry the beef chunks and add them to a mixing bowl. Pour in the arrowroot and coat the beef with the flour. Meanwhile, add the oil to a dutch oven or stock pot and heat on medium heat, add the beef to the pot and sear on both sides, approximately 5-7 minutes in total. To deglaze the pot, add the wine and the broth. After the liquid has been added, add the crushed tomatoes, chopped veggies, and seasonings. Stir to mix and combine all flavors, bring the heat to a medium flame for 10-15 minutes, and then cover with the lid and lower the flame to a simmer. The beef stew will sit on low for 2-3 hours. We ate this over sweet potato with roasted broccoli, a hearty, warming, and healthy meal!

Chipotle Beef Stew

A fun take on the classic beef stew. Simmer grass-fed beef in a blend of red wine, crushed tomatoes, and a chipotle-seasoned bone broth, with the traditional veggies of carrots and potatoes. Warm up this winter with a cozy bowl of this, your favorite TV movie, and enjoy!

Course Dinner
Cuisine American, Classic, Traditional
Keyword beef, beef stew, bone broth, classic meal, collagen, dutch oven, easy meals, hearty meal, traditional recipes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Author nomastehungry

Ingredients

  • 1 lb stewed beef meat
  • 3 tbsp arrowroot
  • 1 jar crushed tomatoes
  • 1 pint Kettle and Fire chipotle beef bone broth add chipotle powder to beef if this broth is unavailable
  • 3 carrots diced
  • 6 baby potatoes diced
  • 2 tbsp olive or avocado oil
  • 1/4 cup red wine
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tbsp salt
  • 1 tbsp pepper

Instructions

  1. Pat dry the beef chunks and add them to a mixing bowl.

  2. Pour in the arrowroot and coat the beef with the flour.

  3. Meanwhile, add the oil to a dutch oven or stock pot and heat on medium heat, add the beef to the pot and sear on both sides, approximately 5-7 minutes in total.

  4. To deglaze the pot, add the wine and the broth. After the liquid has been added, add the crushed tomatoes, chopped veggies, and seasonings.

  5. Stir to mix and combine all flavors, bring the heat to a medium flame for 10-15 minutes, and then cover with the lid and lower the flame to a simmer.

  6. The beef stew will sit on low for 2-3 hours.

Recipe Notes

  • You may want to add more salt and pepper halfway through the stew simmering.

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