Crockpot Jalapeño Popper Beef Stew
Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 can (10.5 oz) cream of mushroom soup
1 can (4 oz) diced jalapeños, drained
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Directions:
Begin by placing the beef cubes in the bottom of the crockpot. Add the chopped onion and minced garlic on top of the beef. Pour in the beef broth and cream of mushroom soup, stirring gently to combine.
Next, add the diced jalapeños, ground cumin, smoked paprika, salt, and pepper. Stir everything together until well mixed.
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
About 30 minutes before serving, add the softened cream cheese and shredded cheddar cheese to the stew. Stir until the cheeses are melted and fully incorporated.
Once ready, give the stew a final stir, taste, and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 450 kcal | Servings: 6 servings
