Description
A delightful twist on traditional beef stew, combining hearty beef with the creamy richness of cheese and the zesty kick from jalapeños for a comforting meal.
Ingredients
Scale
- 2.5 lbs chuck roast, cut into large cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 fresh jalapeños, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (10 oz) can diced tomatoes with green chiles
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Optional toppings: sour cream, sliced jalapeños, chopped green onions
Instructions
- Season beef cubes with salt, black pepper, smoked paprika, ground cumin, chili powder, and garlic powder.
- Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.
- Transfer the seared beef to the crockpot. Add onion, garlic, jalapeños, bell peppers, diced tomatoes, beef broth, and Worcestershire sauce.
- Stir everything in the crockpot, cover, and cook on Low for 8 hours or High for 4-5 hours.
- 30 minutes before serving, stir in softened cream cheese.
- Add shredded cheddar and Monterey Jack cheese, stirring until melted and incorporated.
- Stir in fresh cilantro and adjust seasonings to taste.
- Serve hot with optional toppings.
Notes
Searing the meat enhances flavor. Adjust the spice levels by varying the amount of jalapeños used. Leftovers can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 525
- Sugar: 5g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 105mg