Tuesday, February 26, 2013
crockpot poblano beef stew
It's time for another installment of "Marie's obsession with crockpot recipes especially ones with meat so tender it makes me want to cry."
Or something like that.
This is one of those warm, hearty stews that just feels right. It's simple, spicy, flavorful, wonderful. Give this one a try before the weather warms up!
Crockpot Poblano Beef Stew
1 1/2-2 lbs. beef stew meat
1 cup chopped onions
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon red pepper flakes
1 teaspoon cumin
1 poblano pepper, seeded and diced
1 bay leaf
1 (28 oz.) can chopped fire roasted tomatoes
1/4 cup strong coffee
1 (15 oz.) can kidney beans, drained and rinsed
1 tablespoon basil, chopped
Heat a couple tablespoons of olive oil over medium-high heat in a large skillet. Brown stew meat on all sides, then transfer to your slow cooker. Add all of the ingredients except for the coffee, beans, and basil. Stir well until everything is thoroughly mixed. Cook on high for 3-4 hours or on low for 6-8 hours. Mix in coffee and kidney beans and cook for another 30 minutes to an hour.
To serve, ladle into bowls and garnish with basil. Enjoy!