Categories: Soup, Stew, chili, chowder

Ingredients

• 1/3 cup all-purpose flour
• salt and pepper
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 1/2 lb. beef chuck, cut into 1-inch chunks
• 1/4 cup vegetable oil
• 2 large carrots, cut into large chunks
• 2 medium parsnips, cut into large chunks
• 1 lb. red-skinned potatoes, cut in half
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 Tbsp. minced, seeded canned chipotle chili
• 1 Tbsp. tomato paste
• 2 cups low- sodium beef broth
• 1 14.5 oz. can diced tomatoes with chilies, undrained
• 2 Tbsp chopped cilantro

Directions

1. Place flour in a large ziplock bag. Add 1 tsp. salt, 12 tsp. pepper, cumin and chili powder; seal bag and shake. Add meat and shake to coat (work in batches if needed.)

2. Warm 2 Tbsp. oil in a skillet over medium-high heat. Add half of meat, shaking off excess flour mixture. Brown on all sides for 5 minutes total. Transfer to a slow cooker. Repeat with remaining met. Discard all but 1 Tbsp. flour mixture. Add carrots, parsnips and potatoes to slow cooker.

3. Add 1 Tbsp. oil to skillet, saute onion for 3 minutes. Add garlic, saute 1 minutes. Sprinkle reserved flour over onion mixture; stir. Add chipotle and tomato paste, cook 1 minute. Sprinkle reserved flour over onion mixture; stir. Add chipotle and tomato paste; cook 1 minute, stirring. Stir in broth and tomatoes, bring to a boil. Season with salt an pepper. Pour into slow cooker and stir.

4. Cover, cook on low until meat and vegetables are tender, 7 to 8 hours. Sprinkle with cilantro and serve.

5. Other vegetables can be used in the stew- butternut squash, green beans, pearl onions or mushrooms.

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