Smoky Chipotle-Infused Beef Stew
This hearty Smoky Chipotle-Infused Beef Stew is a delightful dish perfect for any cozy gathering. The robust flavors of boneless chuck roast meld beautifully with the spicy kick of chipotle chiles, creating a rich and smoky broth that feels like a warm hug. The addition of hominy lends a unique texture and taste, providing a great vessel for soaking up the flavors. Each bite is a comforting reminder of outdoor campfires and savory meals, making it an ideal dish for chilly evenings. Pair it with warm flour tortillas to complete the experience.
4
Servings
300
Calories
13
Ingredients
Ingredients
Boneless Chuck Roast
1 1/2 lbs (trimmed and cut into 1 inch cubes)
Salt
to taste
Fresh Ground Black Pepper
to taste
Vegetable Oil
2-3 tablespoons
Medium Onion
1 (coarsely chopped)
Garlic Cloves
2-3 (minced)
Ground Cumin
1 teaspoon
Tomato Puree
1 (14 1/2 ounce) can
Canned Chipotle Chile
1-2
Adobo Sauce (from canned chipotles)
1-2 tablespoons
Beef Stock or Water
1/2 cup
Hominy
1 (15 1/2 ounce) can (rinsed and drained)
Flour Tortilla
optional (for serving)
Instructions
1
In a large bowl, season the chunks of chuck roast generously with salt and fresh ground black pepper. Allow the beef to sit for about 10 minutes.
2
Heat 2-3 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. When the oil is hot, add the beef cubes in batches to avoid overcrowding. Sear on all sides until golden brown, about 3-4 minutes per side. Remove the browned beef and set aside.
3
In the same skillet, add the coarsely chopped onion, minced garlic, and ground cumin. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and fragrant.
4
Return the browned beef to the skillet. Stir in the tomato puree, chipotle chiles, adobo sauce, and beef stock or water. Mix well to combine all the ingredients.
5
Bring the mixture to a gentle simmer over low heat. Cover and let the stew cook for about 1 1/2 hours, stirring occasionally. If the stew becomes too thick, add additional beef stock or water as needed.
6
After 1 1/2 hours, add the rinsed and drained hominy to the pan. Allow the stew to cook for another 15 minutes, or until heated through and the flavors are well combined.
7
Taste the stew and adjust seasoning with additional salt and pepper if necessary.
8
Serve the Smoky Chipotle-Infused Beef Stew in bowls, complemented with warmed flour tortillas for a hearty and satisfying meal.
Nutrition Information
20g
Fat
17.5g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Chipotle-Infused Beef Stew?
It is a hearty, comforting stew made with boneless chuck roast, smoky chipotle chiles, and hominy, creating a rich and savory broth.
What cut of meat is used in this recipe?
The recipe calls for 1.5 lbs of boneless chuck roast, trimmed and cut into 1-inch cubes.
How many servings does this recipe make?
This recipe makes approximately 4 servings.
What are the main flavor profiles of this stew?
The stew features robust, smoky, and spicy flavors from the chipotle chiles and ground cumin.
How many calories are in a serving of this stew?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 20g of fat in each serving.
How much protein is provided in one serving?
Each serving provides 22.5g of protein.
What is the carbohydrate count per serving?
Each serving contains 17.5g of carbohydrates.
What is hominy?
Hominy is maize kernels that have been treated with an alkali, giving the stew a unique texture and flavor.
Do I need to sear the beef?
Yes, you should sear the beef cubes in batches for about 3-4 minutes per side until golden brown to enhance the flavor.
What type of tomato product is required?
The recipe uses one 14.5-ounce can of tomato puree.
Can I use water instead of beef stock?
Yes, the recipe allows for either 1/2 cup of beef stock or 1/2 cup of water.
How long is the initial simmering time for the beef?
The stew should simmer covered for about 1.5 hours before the hominy is added.
When should I add the hominy to the stew?
Add the rinsed and drained hominy after the stew has simmered for 1.5 hours, then cook for an additional 15 minutes.
How many garlic cloves are used in this recipe?
The recipe calls for 2 to 3 minced garlic cloves.
What type of onion is recommended?
One medium onion, coarsely chopped, is used in this stew.
How should I season the beef before cooking?
Season the chuck roast chunks generously with salt and fresh ground black pepper before searing.
Is this recipe considered spicy?
Yes, it has a spicy kick due to the inclusion of canned chipotle chiles and adobo sauce.
What are chipotle chiles?
Chipotle chiles are smoke-dried jalapeños, which provide the signature smoky flavor of this dish.
How much adobo sauce is needed?
Use 1 to 2 tablespoons of adobo sauce from the canned chipotles.
What oil is best for searing the beef?
The recipe suggests using 2 to 3 tablespoons of vegetable oil.
What is the total number of ingredients used?
There are 13 total ingredients in this recipe.
What is the recommended serving suggestion?
The stew is best served in bowls complemented with warmed flour tortillas.
How do I prevent overcrowding when searing the beef?
Sear the beef cubes in batches rather than all at once to ensure they brown properly rather than steaming.
What should I do if the stew becomes too thick while simmering?
You can add additional beef stock or water as needed if the liquid reduces too much during the 1.5-hour simmer.
Is cumin used in this recipe?
Yes, one teaspoon of ground cumin is added to the onion and garlic mixture for depth of flavor.
How long should the beef sit after seasoning?
Allow the seasoned beef to sit for about 10 minutes before you begin searing it.
Is this recipe inspired by Mexican cuisine?
Yes, the ingredients like chipotle, cumin, and hominy are characteristic of Mexican-inspired flavor profiles.
Is the beef used in this recipe boneless?
Yes, the recipe specifies using boneless chuck roast for easier eating.
Should the hominy be drained?
Yes, the canned hominy should be thoroughly rinsed and drained before being added to the stew.