It’s nice to have a meal that is both easy to prepare and sure-to-please. This is my go-to dinner when I have guests but no time.
—ADRIENNE SPENRATH AUSTIN, TX
PREP: 30 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
2 tablespoons canola oil
2 1/2 pounds beef stew meat
1 can (8 ounces) tomato sauce
3/4 cup water
2 chopped chipotle peppers in adobo sauce plus 2 tablespoons sauce
12 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon salt
Hot cooked rice or warmed flour tortillas, optional
1. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer meat to a 3-qt. slow cooker. Stir in tomato sauce, water, chipotle peppers, adobo sauce, garlic, chili powder, cumin, bouillon, pepper and salt.
2. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with rice.