Smoky Beef Stew with Chipotle-Cheddar Cornbread

Smoky Beef Stew with Chipotle-Cheddar Cornbread

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
Keyword: comfort food, stew
Servings: 10
Calories: 270kcal



  • 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: 270kcal | Carbohydrates: 35g | Protein: 23g | Fat: 6g

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