Description
Easy homemade Chipotle Beef Stew in a rich sauce with depths of flavor and deliciousness that's simply off the charts! This beef stew starts on the the stove top and finishes cooking in the oven. One pot, pure comfort.
Ingredients
- 500 grams beef cubes
- 1 kg beef short rib
- 3 tbsps. plain yogurt
- 1 cup chipotle marinade in a jar
- 3 tbsps oil
- salt and pepper
- 1 large onion (chopped)
- 4 cloves of garlic (minced)
- 50 grams butter (unsalted (4 tablespoons))
- 2 tsps. Involtini spice
- 2 tbsps tomato paste
- 500 grams beef stock
- 3 tbsps smoked paprika
- 1 cup water
- 410 grams chopped tomatoes
Instructions
- Preheat the oven to 180 degrees Celsius.
- Prep the meat: Cut the meat to more or less the same size and remove some bones and fat if too much from the short rib. Place all the meat in a large enough dish and pay it dry with kitchen tissue paper. Season the meat generously with salt and pepper. Add the yogurt and chipotle marinade. Use your hands to combine it all.
- Brown the meat: Heat the oil in a Dutch oven or any oven friendly deep pot. Add the meat and brown it all round. You will have to do this batches so as not to overcrowd the pot and get a nice sear. Make sure the heat is on medium high however, all stoves are different so lower your heat and feel free to remove the pot from the heat until you've managed to stabilize a medium heat without burning the pot. Each batch will take about 4 to 5 minutes on medium heat. No need to cook the beef through now, it will cook finish in the oven, we just want a sear for flavor. Transfer the browned meat to a bowl/dish and set aside covered with foil or a lid.
- Cook onions and garlic: Add the onion to the pot and a small dash of stock (like a couple tablespoons) this will help the pot deglaze and the onions cook without burning. Add minced garlic and butter, stir and cook for a minute.
- Make the sauce:: Return the meat and paprika, stir in with the onions. Add the tomato paste, taste for seasoning, add stock and tomatoes and water.
- Oven: Bring the pot to a light boil, place the lid on, place the pot into the oven and drop the heat to 160 degrees Celsius. Cook for for 4 to 5 hours.
- Serve: It will be very hot so allow to cool down before serving and taste for seasoning.
Notes
This stew does not need to be checked at all while in the oven, however all ovens are different, so feel free to check there's enough water otherwise add about 1/2 cup.
What To Serve With Chipotle Beef Stew
Let's start by saying this is an independent beef stew! It's honestly so good that it needs nothing else BUT I know how you may want a side dish regardless so here's some ideas:
- Rice White, brown, basmati, long grain, short grain, any rice
- Noodles These are very versatile and there's many options!
- Bread You know I won't leave without talking about bread! Possibly the best way to serve any stew! Dunk homemade crusty bread into it!
- Quinoa Another great idea is a bowl of quinoa, fluffy quinoa, white, red or mixed?
- Mashed Potato The most popular way to serve stew is with mashed potato and I have the most delicious fluffy buttery mashed potatoes right here for you. The lovely taste of sweet potato mash or butternut squash cannot be ignored with this stew!
- Salads and Veggies Beef stew is more of a comfort food for us which means we will generally be serving just carbs on this day!
Storage
Refrigerate: Once cooled, transfer to an airtight container for 3-4 days.
Freezer: Store in airtight containers for up to 3 months and try not to over-fill the container, no sooner divide stew into seperate freezer containers.
Reheat: Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: South African
Nutrition
- Calories: 471
- Sugar: 7
- Sodium: 449
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 16
- Fiber: 6
- Protein: 45
- Cholesterol: 125