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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 1 |
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Ingredients:
1/3 cup all-purpose flour |
salt and pepper |
1 teaspoon cumin |
1 teaspoon chili powder |
1 1/2 pounds 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 pound red-skinned potatoes, cut in half |
1 large onion, finely chopped |
3 cloves garlic, minced |
1 tablespoon minced, seeded canned chipotle chili |
1 tablespoon tomato paste |
2 cups low-sodium beef broth |
1 14.5-oz. can diced tomatoes with chilies, undrained |
2 tablespoons chopped cilantro |
Directions:
1. Place flour in a large ziplock bag. Add 1 tsp. salt, 1/2 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 meat. Discard all but 1 Tbsp. flour mixture. Add carrots, parsnips and potatoes to slow cooker.
3. Add 1 Tbsp. oil to skillet; sauté onion for 3 minutes. Add garlic; sauté 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 and 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.
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