Spicy Stewed Beef

Name: Spicy Stewed Beef
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon Vegetable oil; 1 tablespoon Butter; 3 lb Beef stew meat or chuck roast, cut into bite-sized pieces; 1 tablespoon Ground cumin; 2 teaspoon Ground chili powder; 5 clove Garlic cloves, minced; Kosher salt; Freshly ground black pepper; 4 cup Low-sodium beef broth; 7 oz Canned chipotle peppers in adobo sauce; 2 medium Green onions, thinly sliced

Recipe GLPR0917ea0e1b97c1

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Mexican

Main Course

200 min

281 cal

Servings: 8

SNAP eligible

Tender chunks of beef braised low and slow in a rich, smoky broth infused with ground cumin, chili powder, and chipotle peppers in adobo. The result is a deeply flavored stew with fall-apart meat and a complexly spiced sauce. Finish with fresh green onions and serve on its own or over creamy pimiento cheese and bacon grits for an indulgent meal.

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Ingredients

1 tablespoon Vegetable oil

1 tablespoon Butter

3 lb Beef stew meat or chuck roast, cut into bite-sized pieces

1 tablespoon Ground cumin

2 teaspoon Ground chili powder

5 clove Garlic cloves, minced

Kosher salt

Freshly ground black pepper

4 cup Low-sodium beef broth

7 oz Canned chipotle peppers in adobo sauce

2 medium Green onions, thinly sliced

Directions

Heat the vegetable oil and butter together in a large, heavy-bottomed pot over high heat until the butter is foaming and the pan is very hot. Working in two batches to avoid crowding the pan, add the beef pieces and sear until deeply browned on all sides, about 1 to 2 minutes per batch. Remove the browned meat to a plate.
Return all the beef to the pot and stir in the ground cumin, chili powder, and minced garlic. Season generously with kosher salt and freshly ground black pepper. Cook for 1 to 2 minutes, stirring frequently, to bloom the spices and deepen their flavors.
Pour in the beef broth and add the entire can of chipotle peppers with their adobo sauce. Stir well to combine. Bring the mixture to a boil over high heat, then reduce to low heat. Cover the pot and simmer gently for 2½ to 3 hours, stirring occasionally, until the beef is fork-tender and breaks apart easily. If the sauce reduces too much or becomes too thick, add more beef broth as needed to maintain a saucy consistency.
Taste the stew and adjust the seasoning with additional salt and pepper as needed. Serve immediately garnished with the sliced green onions. Alternatively, cool the stew, cover tightly with foil, and refrigerate. To reheat, place in a 350°F oven for 30 minutes, then garnish with green onions before serving.

Comments

Grocery List Plus Editorial Staff4.5

This beef stew delivers real flavor from chipotle and cumin at a moderate cost—beef chuck and broth dominate the budget, roughly $12–14 for eight servings, or $1.50–1.75 per bowl. All ingredients stock regularly at Harris Teeter, Food Lion, Kroger, and Walmart, so no special trip required. The 200-minute time is honest for a braise, though most of it is unattended simmering; active prep runs closer to 20 minutes, making it genuinely low-effort for a weeknight if you start it early. This reheats beautifully and is a natural fit for a family table, especially one that likes Southwestern heat, though the dish leans spicy enough that young palates may need a mild side.