Chipotlebeefstew Recipes

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CHIPOTLE BEEF STEW



Chipotle Beef Stew image

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!

Provided by PalatablePastime

Categories     Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless chuck roast, trimmed and cut into 1 inch cubes
salt (to taste)
fresh ground black pepper (to taste)
2 -3 tablespoons vegetable oil
1 medium onion, coarsely chopped
2 -3 cloves garlic, minced
1 teaspoon ground cumin
1 (14 1/2 ounce) can tomato puree
1 -2 canned chipotle chile
1 -2 tablespoon adobo sauce (from canned chipotle chiles)
1/2 cup beef stock or 1/2 cup water
1 (15 1/2 ounce) can hominy, rinsed and drained
flour tortilla (optional)

Steps:

  • 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.

CHIPOTLE CARNE GUISADA



Chipotle Carne Guisada image

Chipotle peppers and adobo sauce add smoky heat to tender stewed beef. We serve this hearty dish with tortillas and sometimes rice. -Adrienne Spenrath, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons canola oil
2-1/2 pounds beef stew meat
1 can (8 ounces) tomato sauce
3/4 cup water
2 chopped chipotle peppers in adobo sauce plus 2 tablespoons sauce
12 garlic cloves, minced
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon salt
Hot cooked rice, flour tortillas, chopped tomatoes and shredded lettuce, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer meat to a 3-qt. slow cooker. Stir in tomato sauce, water, chipotle peppers, adobo sauce, garlic, chili powder, cumin, bouillon, pepper and salt., Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with rice, flour tortillas, chopped tomatoes and shredded lettuce.

Nutrition Facts : Calories 275 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 489mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

CHIPOTLE SHREDDED BEEF



Chipotle Shredded Beef image

This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 15

1 teaspoon canola oil
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1/4 cup cider vinegar
1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
6 garlic cloves, minced
2 tablespoons brown sugar
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 boneless beef chuck roast (2-1/2 pounds)
5 cups cooked brown rice
Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Steps:

  • In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

SLOW-COOKER CHIPOTLE BEEF STEW



Slow-Cooker Chipotle Beef Stew image

Come home to a slow cooked stew made using beef and veggies topped with avocado and tortilla chips - a hearty dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 6

Number Of Ingredients 14

1 package (12 oz) frozen whole kernel corn
1 lb boneless beef top sirloin, trimmed of fat, cut into 1-inch cubes
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
2 large onions, chopped (2 cups)
2 poblano chiles, seeded, diced
3 cloves garlic, chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 avocado, pitted, peeled, cut into 12 wedges
12 baked tortilla chips, crushed
6 small cilantro sprigs, coarsely chopped
6 tablespoons reduced-fat sour cream

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In small microwavable bowl, microwave corn uncovered on High 2 minutes or until thawed. In slow cooker, place corn and all remaining stew ingredients; mix well. Cover and cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours.)
  • Divide stew evenly among 6 bowls. To serve, top with avocado, tortilla chips, cilantro and sour cream.

Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 10 g, TransFat 0 g

CHIPOTLE BEEF STEW



Chipotle Beef Stew image

Provided by B. Fairbrother

Categories     Soup/Stew     Blender     Food Processor     Beef     Tomato     Stew     Dinner     Lunch     Hot Pepper     Fall     Winter     Hominy/Cornmeal/Masa     Gourmet     Chicago     Illinois     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
14- to 16-ounce can whole tomatoes, including juice
1 to 2 canned chipotle chiles in adobo plus 1 to 2 tablespoons adobo sauce from can
1/2 cup water
15 1/2-ounce can hominy, rinsed
Accompaniment: warm flour tortillas

Steps:

  • Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.

CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)



Chipotle Carne Guisada (Beef Stew Meat Braised W/Chipotle) image

Tender and stick to your ribs meal. The Goya Sazon is in most food stores in the Mexican isle next to the powder spices in a small yellow/orange box but you can most certainly find it in Mexican specialty stores.

Provided by Chef Sarita in Aust

Categories     Meat

Time 2h15m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 cup tomatoes, chopped
1 1/4 cups sliced onions
1/2 chopped green bell pepper
3 -4 sprigs fresh cilantro
1/4 cup cooking oil
2 -2 1/2 lbs beef, meat stew (cut small)
1 tablespoon cumin
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon bouillon, powder tomatoe and chicken flavor (preffer Knorr)
7 ounces chipotle chiles in adobo (1 table spoon of the sauce is needed only)
1 chipotle pepper (also from that same 7 oz. can)
1 packet sazon goya culantro con achiote
3 -4 cups water

Steps:

  • Season the beef stew meat with the cumin, salt and pepper. Set aside.
  • In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
  • Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
  • Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.

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