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Santa Fe Chipotle Beef Stew

Santa Fe Chipotle Beef Stew


  • 3 cups College Inn® Bold Stock Tender Beef
  • 1 (14.5 ounce) can Del Monte® Original Recipe Stewed Tomatoes
  • 1 (14.5 ounce) can Del Monte Whole Kernel Corn No Salt Added
  • 3 pounds beef, cut into cubes
  • 2 tablespoons cooking oil
  • 1/3 cup flour
  • 2 tablespoons chili powder
  • 1 teaspoon cumin ground
  • 1 large onion, chopped
  • 2 tablespoons chipotle pepper in adobe sauce
  • 2 pounds red potatoes peeled and cut into 1-inch cubes


  1. Brown beef in oil in large skillet over medium heat, stirring until all sides are brown.
  2. Place meat in slow cooker. Sprinkle flour, chili powder, cumin and salt and pepper to taste. Stir to coat well. Add undrained tomatoes and all remaining ingredients.
  3. Cover and cook on LOW setting for 10 or 11 hours or on HIGH for about 5 to 6 hours.
  4. Stir thoroughly before serving.

Prep Time: 10 min | Cook Time: 6 hr | Makes 6 servings

Recipe and photo credit (used with permission): College Inn®/©Del Monte Corporation

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