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Crockpot Jalapeño Popper Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 85 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 7 hours 30 minutes
  • Total Time: 7 hours 45 minutes
  • Yield: 6 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Jalapeño Popper Beef Stew is a hearty, comforting dish that combines tender beef cubes with spicy jalapeños, creamy cheese, and savory spices. Slow-cooked to perfection, this stew offers layers of bold flavors and a rich, creamy texture, perfect for warming up on a chilly day.

Ingredients

Beef and Aromatics

  • 2 pounds Beef Cubes (Chuck recommended for rich flavor)
  • 2 tablespoons Olive Oil (can substitute with vegetable oil)
  • 1 cup Diced Onions (Shallots can be used for sweetness)
  • 4 cloves Minced Garlic (or garlic powder if needed)
  • 2 cups Diced Jalapeños (adjust heat preference)

Stew Base

  • 4 cups Beef Broth (vegetable broth as lighter option)
  • 1 can Diced Tomatoes (undrained; canned tomatoes with green chilies for spice)
  • 1 cup Frozen Corn (fresh corn can be used in season)
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder (or taco seasoning)

Creamy Additions

  • 8 ounces Cream Cheese (softened; Greek yogurt as a lighter option)
  • 1 cup Shredded Cheddar Cheese (or Monterey Jack)

Instructions

  1. Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides, about 3-4 minutes. This step locks in flavors and improves texture. Transfer the beef to the crockpot.
  2. Sauté Aromatics: In the same skillet, add diced onions and minced garlic. Cook until fragrant, approximately 2-3 minutes. Add diced jalapeños and sauté for another minute. Pour the mixture over the beef in the crockpot.
  3. Build the Stew Base: Pour beef broth into the crockpot, followed by undrained diced tomatoes, frozen corn, cumin, paprika, and chili powder. Stir all ingredients well to combine.
  4. Cook: Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
  5. Add Creaminess: About 30 minutes before serving, stir in the softened cream cheese to melt and integrate it into the stew, giving a creamy texture.
  6. Finish with Cheese: Just before serving, mix in shredded cheddar cheese until melted and fully incorporated. Serve hot and enjoy your comforting, cheesy jalapeño popper beef stew!

Notes

  • Adjust jalapeño quantity to control the level of heat.
  • For a lighter version, substitute cream cheese with Greek yogurt and use vegetable broth.
  • Searing beef enhances flavor but can be skipped for convenience.
  • Fresh corn can be used instead of frozen when in season.
  • Use Monterey Jack cheese as a milder alternative to cheddar.

Find it online: https://slsrecipes.com/crockpot-jalapeno-popper-beef-stew-recipe/