Smoky Chipotle Beef Stew Smoky Chipotle Beef Stew

Smoky Chipotle Beef Stew

Comfort food is at its best with this mouthwatering recipe. Smoky Chipotle Beef Stew is a bowl of stew that you won’t be able to put down! This hearty stew is mildly spicy and full of flavor—tender, melt-in-your-mouth pieces of beef and potatoes are met with a smoky, chipotle beef broth that will take your tastebuds for a ride. Infused with aromatic Mexican flavors, the chipotle adds a subtle heat and deep flavor that keeps you going back for more.

PREP: 30 Min. | COOK: 2 Hours | TOTAL: 2 Hours 30 Min.



  • 2 lb. beef stew meat, cut into 2-3 inch cubes
  • 1/4 cup all-purpose flour
  • 2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, peeled and finely diced
  • 4 cloves garlic, minced
  • 2 bell peppers, any color - roughly chopped
  • 3 medium carrots, peeled and cut into 1/4" rounds
  • 8 oz. mushrooms, cleaned, stems removed and cap cut into halves
  • 1 lb. mini potatoes, peeled and cut into halves
  • 2 tbsp tomato paste
  • 1 can 10 oz. diced tomatoes with green chiles
  • 3 tbsp Schultz's Seasoning & Rub
  • 1 can chipotle chiles, drained and chopped
  • 3 tbsp Schultz's Smoky Chipotle Cooking Sauce
  • 1 cup light Mexican beer, optional
  • Juice of 1 lime
  • Zest of 1 lime
  • 3 cups beef broth, low-sodium, more if needed
  • 3 bay leaves
  • 1 bunch of fresh thyme
  • Chopped fresh cilantro, for garnish

    How To Make

    STEP 1: Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to coat.

    STEP 2: Heat the olive oil over medium heat in a large dutch oven or soup pot.

    STEP 3: Working in batches, brown the beef stew meat on all sides, about a few minutes per side. Only add in enough beef stew meat at a time to evenly coat the bottom of the pan. Take the browned stew meat out and set aside (transfer to a plate, cover with foil) until all the meat has been browned—be careful not to burn the bottom of the pan, reduce the heat if necessary.

    STEP 4: After all the meat has been browned and set aside, add the onion, bell pepper, carrots, mushrooms and garlic to the pan, and sauté for a few minutes.

    STEP 5: Add the rest of the ingredients to the pot, except thyme and bay leaves. Stir to combine. Add the browned stew meat back into the pot. Gently stir to combine. Top with bay leaves and thyme and cover with the lid.

    STEP 6: Bring the stew to a low boil, cover with a fitted lid and reduce the heat to low. Allow the stew to simmer, covered, for 1 1/2 – 2 hours, or until the beef is fork-tender. The longer the soup gets to simmer, the better.

    STEP 7: Discard the bay leaves and thyme, stir to combine. Garnish with cilantro and serve with favorite toppings. Enjoy!


    Cooking Tips:

    • Add different veggies: this recipe is very versatile, check what you have on hand, you can skip the potatoes and add some black beans for a healthier version. Try using chickpeas or other legumes.

    • Adjust the heat: make the stew as spicy as you prefer it, add more or less Chipotle Sauce.

    • Play with the toppings: the recipe is delicious as is, but when you pile it up with toppings it becomes even better. Serve it with your favorite Mexican toppings:
      • Guacamole
      • Salsa
      • Grilled corn
      • Cotija cheese
      • Mexican cheese blend
      • Sour cream
    • Use other types of meat: make this recipe with other types of meat if you are not a beef fan. Pork, chicken, and even turkey work great!

    • Make it in an Instant Pot: brown the beef, after that add all the ingredients to the pressure cooker and cook on high pressure for 45 minutes followed by a 15-minute natural pressure release.


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