Smoky Beef Stew with Chipotle-Cheddar Cornbread

Smoky Beef Stew with Chipotle-Cheddar Cornbread

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We've all got memories of Grandma's legendary home cooked beef stew. Create a new, healthy legend of your own with this uniquely smoky heartwarming winter favorite. I don't mind short, dark, blistery days when I can come home to this. I'll just put on my Snuggie and curl up on the couch with my bowl and it's complete bliss!
Course Main Course
Cuisine American
Servings 10
Calories 270 kcal



  • 2 lb beef tenderloin (or top sirloin) cubed and marinated
  • 1/2 cup whole wheat flour
  • 1 large onion, chopped
  • 6 clove garlic, minced
  • 1 teaspoon fresh thyme, finely chopped
  • 1 tablespoon olive oil
  • 2 cup water
  • 1 14.5 ounce can fire roasted tomatoes
  • 1 14.5 ounce can tomato sauce
  • 1 cup beef broth
  • 3 potatoes (1.5 lb) cubed
  • 2 cup sliced carrots (4 carrots)
  • 2 teaspoon chipotles in adobo, diced
  • 2 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 1/2 cup frozen peas
  • 1 cup frozen green beans


  • 1 tablespoon olive oil
  • 2 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red crushed pepper flakes


  • Using a medium mixing bowl, coat meat with olive oil, garlic, salt, pepper, cayenne, and red pepper flakes.  Cover with plastic wrap and marinate for 1-2 hours in fridge. 
  • Dredge (in other words, roll around beef pieces to lightly cover them with flour) the beef in the whole wheat flour and shake off excess.
  • Set range at medium-high heat.  In a large pot (or Dutch oven) add olive oil, thyme and meat.  Brown the meat for 10-15 minutes. 
  • Add onions and garlic to browned stew meat and cook for an additional 5 minutes.  Next add water, fire-roasted tomatoes, tomato sauce, beef broth, potatoes, carrots, chipotles in adobo, adobo sauce (from the can), Worchestershire sauce and black pepper.  Stir to mix. Bring to a boil then reduce to a simmer for 40 minutes. 
  • Add frozen peas and string beans and simmer for an additional 5 minutes.  Serve hot with rice or chipotle cheddar corn bread


Calories: 270kcalCarbohydrates: 35gProtein: 23gFat: 6g
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