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Smoky Beef Stew with Chipotle-Cheddar Cornbread

Beef Stew
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Beef Stew

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!
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Course Main Course
Cuisine American
Servings 10
Calories 270 kcal

Equipment

  • Medium Mixing Bowl
  • large pot or dutch oven

Ingredients
  

Stew

  • 2 lb beef tenderloin (or top sirloin) cubed and marinated
  • ½ cup whole wheat flour
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 1 tsp fresh thyme finely chopped
  • 1 tbsp olive oil
  • 2 cups water
  • 14.5 oz can fire roasted tomatoes
  • 14.5 oz can tomato sauce
  • 1 cup beef broth
  • 3 potatoes (1.5 lb) cubed
  • 2 cups sliced carrots (about 4 carrots)
  • 2 tsp chipotles in adobo diced
  • 2 tsp Worcestershire sauce
  • ½ tsp black pepper
  • 1 ½ cups frozen peas
  • 1 cup frozen green beans

Marinade

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • ½ tsp sea salt
  • ½ tsp fresh cracked pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp crushed red pepper flakes

Instructions
 

  • 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. 
    2 lb beef tenderloin (or top sirloin), 2 cloves garlic, ½ tsp sea salt, ½ tsp fresh cracked pepper, ¼ tsp cayenne pepper, ¼ tsp crushed red pepper flakes, 1 tbsp olive oil
  • 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.
    ½ cup whole wheat flour
  • 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. 
    1 tbsp olive oil, 1 tsp fresh thyme
  • Add onions and garlic to browned stew meat and cook for an additional 5 minutes. 
    1 large onion, 6 cloves garlic
  • 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. 
    2 cups water, 14.5 oz can fire roasted tomatoes, 14.5 oz can tomato sauce, 1 cup beef broth, 3 potatoes (1.5 lb), 2 cups sliced carrots, 2 tsp chipotles in adobo, 2 tsp Worcestershire sauce, ½ tsp black pepper
  • Add frozen peas and string beans and simmer for an additional 5 minutes.  Serve hot with rice or chipotle cheddar corn bread
    1 ½ cups frozen peas, 1 cup frozen green beans

Nutrition

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