Go Back
–+ servings
Beef Stew

Smoky Beef Stew with Chipotle-Cheddar Cornbread

Rate This Recipe:

No ratings yet
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!
Pin Recipe Print Recipe
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
Tried this recipe?Let us know how it was!