Slow-cooker Cranberry-Chipotle Beef Stew

It’s sweet and sour, with a little hotness, stew. I like to try chipotle in adobo in new recipes, it has smoky and hot flavor. Recipe adapted from BHG recipes.

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1 tbsp. oil
1 onion, cut into thin wedges
12 ounces beef chuck roast
salt and ground black pepper
1 clove garlic, minced
3/4 cup whole cranberry sauce (I used homemade)
1 tsp. finely chopped canned chipotle peppers in adobo sauce

Brown meat in half hot oil, set aside. Brown onion wedges in remaining oil. Place onion in a 1-1/2-quart slow cooker. Add beef on top. Sprinkle with salt, black pepper, and garlic. Combine cranberry sauce and chipotle peppers. Pour over all.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If no heat setting is available, cook for 4-1/2 to 5-1/2 hours.

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