We get quite a bit of use out of our slow cooker and we think one of the best things about it is that you can fill it up in the morning, turn it on low, and come home after work to a delicious hot and ready meal. We used stewing beef chunks from our local grocery store, canned crushed tomatoes, and home made chipotle peppers to make this dish.

Oh, and don’t follow our example and forget to buy the carrots and potatoes, but do enjoy the photos!

 

 

 

 

Chipotle Tomato Beef Stew

 

1 package stewing beef chunks, seasoned with salt and pepper

1 cup beef stock

1/4 cup Worcestershire sauce

1/2 onion, diced

2 stalks celery

3 large potatoes, cubed

2 carrots, roughly chopped

1 tblsp horseradish

4 garlic cloves, minced (more if you like garlic)

1 tblsp mustard powder

1 tsp coriander seed

1 tsp ginger powder

1 tsp ajinomoto

2 dried chipotle peppers (1 if packed in adobo)

1 can crushed tomato

1/4 cup brown sugar

1 tsp dried thyme

2 tsp dried oregano

1/4 tsp onion powder

1 tblsp red wine vinegar

1/2 tsp cayenne pepper

1 bay leaf

salt to taste

 

Put all ingredients in a slow cooker on low heat for 6-8 hours and then serve with rice or a hearty bread. Enjoy!