Description
A flavorful comfort food recipe that combines the richness of beef stew with the spicy kick of jalapeños.
Ingredients
Scale
- 2 lbs beef stew meat
- 1 cup diced jalapeños (fresh or pickled)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 can (10 oz) cream of mushroom soup
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- In a large crockpot, combine the beef stew meat, diced jalapeños, onion, and garlic.
- Pour in the beef broth and cream of mushroom soup, stirring to combine.
- Add the paprika, salt, and pepper, mixing well.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- About 30 minutes before serving, stir in the softened cream cheese and shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with additional jalapeños if desired.
Notes
- For a milder stew, use fewer jalapeños or remove the seeds.
- This stew can be made ahead of time and reheated for easy meals.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Crockpot Jalapeño Popper Beef Stew