Say hello to the most tender, hearty, smoky stew you’ll ever come across! One pot and done, this stew is here to make your life incredibly easy.
I love a spicy spin on a traditional wintery dish! At this point in the year, it’s pretty much stews on repeat and while I’m always up for a great stew, changing it up with fresh new flavors definitely keeps it interesting.
Sooooo, obvi totes let’s add a spicy twist to a traditional stew! I’ve used a pepper that does just the trick. It’s spicy, it’s smoky, it’s suuuuuuuper savory and it’s one of the world’s greatest flavors – CHIPOTLE. Oh, and bacon, I thew bacon in there because um hello, why wouldn’t you?!
And let’s face it, chipotles and bacon can be crowned one of the greatest flavor combos of all time. Then again, anything mixed with a Mexican pepper is a friend of mine. Pretty sure if you put a blueberry muffin in front of me and told me “Oh, by the way there are chipotles in the middle of that muffin” I’d be like, “That sounds freakin’ fantastic.”
Isn’t there just something about a slow roasted dish with meat that comes out falling apart like butter? The comfort levels in every bite are through the darn roof and I love every minute of it. This beef legit melts in your mouth. Each heaping spoonful is loaded with beef, bacon, carrots and tomatoes simmered in savory herbs. In a word, YAS.
You could definitely serve your stew on its own or on a heaping pile of mashed potatoes but my personal fav is with roasted squash because it’s super tasty and I dunno, ’tis the effing season y’all!
I kid you not, other than roasting the squash in the oven separately (which literally involves cutting and the into the oven they go), this is a one-pot deal. Toss everything into your dutch oven and let it do it’s thing! There’s nothing I love more than flavor and convenience in one recipe.
And because no stew is complete without the mind blowing flavor, I’ve thrown in fresh thyme, fresh cilantro, cinnamon, cloves and the belle of the ball, whole chipotles in adobo sauce. There is so much depth to this stew. It is just what you want to curl up on the couch with on a cold day.
A fresh, Mexican stew made in just one pot and done? Your dinner this week is sitting right in front of you! Give this one a try and let me know how it goes in the comments below.
Happy cooking y’all!
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- 2 cups beef stock
- 3 tbsp Vegetable oil
- 5 strips of uncured bacon
- 1 orange squash, cut into 1 inch squares
- 2 pounds beef top round, cut into 1 inch squares
- 1 cup carrots, cut into 1 inch chunks
- 2 medium onions, finely chopped
- 5 chipotles in adobo sauce (plus 2 tbsp adobo sauce)
- 2 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp unsweetened cocoa
- 4 large cloves garlic, finely chopped
- 1/2 bottle of Mexican lager beer
- One 14-ounce can diced, fire-roasted tomatoes
- 1 bunch cilantro, chopped
- 6 sprigs of thyme
- Salt and pepper, to taste
- Preheat the oven to 275 degrees F.
- Over medium heat, drizzle half of the oil into the dutch oven. Add bacon and cook through. Remove and set aside.
- Add meat to the pan (with the bacon drippings) and brown slightly (about 2 minutes on each side). Remove meat from the pan. Add onions and garlic and cook until onions are soft and slightly brown. Add spices: cumin, cinnamon, cloves and cocoa. Cook until fragrant and then add the beer. Scrape up any browned bits from the bottom of the pan and allow alcohol to cook off (about 3 minutes). Add the bacon and beef back to the pan and stir. Add in tomatoes, carrots and chipotles. Toss in the sprigs of thyme and cover with lid. Put in the oven for 2.5 hours or until meat is fork tender.
- On a baking pan, spread out the squash and add remaining oil (or more) and season with salt and pepper. Add to the oven until you can pierce it with a fork.
- Remove ban and making sheet from the oven once done. Add cilantro to the Mexican stew and stir. Cook on low on the stove top for 5 minutes. Serve with the squash.