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Dinner recipe · from the recipe book

Chipotle-Style Beef Chuck and Potato Stew

Tender chunks of beef chuck braised in a smoky cumin-chili tomato sauce with potatoes and green chiles, finished with fresh cilantro and lime.

Chipotle-Style Beef Chuck and Potato Stew

Ingredients

  • 1½ lb680 gBoneless beef chucktrimmed and cut into 1½-inch cubes
  • 1½ tbsp20 gCanola oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 tbsp8 gChili powder
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 2 tbsp32 gTomato paste
  • 14½ oz411 gDiced tomatoes, canned
  • 2¼ cups480 gVegetable broth
  • 4 oz113 gDiced green chiles, canned
  • 2½ small450 gRed potatoescut into 1-inch chunks
  • 2 medium120 gCarrotssliced into thick coins
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice

Steps

  1. Prep first: cube the beef chuck, chop the onion, mince the garlic and jalapeño, cut the red potatoes and carrot, and chop the cilantro.
  2. Pat the beef chuck dry and season it with the salt and black pepper.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Brown half the beef chuck on all sides, about 5 minutes, and move it to a plate. Add the remaining half of the canola oil and brown the rest of the beef chuck the same way.
  4. Lower the heat to medium. Add the onion and cook 5 minutes until soft, then add the garlic and jalapeño and cook 1 minute.
  5. Stir in the chili powder, cumin, smoked paprika, oregano and tomato paste and cook 1 minute until fragrant and darkened.
  6. Pour in the vegetable broth, scraping up the browned bits, then add the canned diced tomatoes with their juice, the green chiles with their liquid, and the browned beef chuck with any juices.
  7. Bring to a simmer, cover, and cook on low for 1½ hours, stirring now and then.
  8. Add the red potatoes and carrot, cover, and simmer 30 to 35 minutes more, until the beef chuck is fork-tender (well past 145°F (63°C)) and the potatoes are soft.
  9. Uncover and simmer 5 minutes to thicken slightly. Stir in the lime juice, then serve topped with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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