Chipotle Beef

Chipotle Beef

1 lb inexpensive beef stew meat, fat trimmed

1 can beef broth

1 cup water

1 can chipotle in adobo paste (add peppers for a more spicy result)

3 cloves garlic

1 bay leaf

1 tsp sea salt

1/2 cup cabernet sauvignon

1/2 ice cold water

1 tbsp corn starch

In an enamel or cast iron dutch oven, bring broth and water to a boil. Add 2 tbsp adobo

paste, garlic, bay leaf and salt and reduce heat to low so it just simmers. Add beef.

Cover and allow to cook 4-6 hours. Add wine and bring to boil, then return to low heat.

Twenty minutes prior to serving, mix cold water and corn starch well and add to beef.

Bring to boil then reduce to simmer. Liquid should thicken enough to cover wooden

spoon. Beef should be fork tender.

Serve with mashed potatoes or risotto. Garnish with fresh chopped parsley.

This makes a great meal for large groups or potlucks.  It could also be an amazing crock pot dinner, just make sure to add the wine in the beginning so it has time to reduce. Happy Cooking!