This recipe is a Pioneer Woman original. All it took was one look at the picture and I knew I had to make it on a cold, blustery winter night. One fact you must know: Pioneer Woman must have some tough cowgirl tastebuds because the original recipe is freakishly spicy - like "I couldn't eat it" type of spicy - it was HOT.
So I've adjusted the recipe to accommodate children along with all of us not-as-tough adults AND I came up with a version that includes the crockpot - can I get a HALLELUJAH?!?
This recipe has so few ingredients you will be shocked at the level of depth to the flavor. When I was pulling out all the ingredients this morning my kids were like "is that spicy beef?? YUMMMMMMM." I pair mine with homemade mashed potatoes (the red potato with the skin left on kind) and it is loved and craved by every member of this house.
I was in such a hurry to get everything in the crockpot this morning that I forgot a picture of the ingredients, but here is all you need:
Stew Beef (I get mine at Costco and this package was 4.72 lbs to be exact), minced garlic, chicken broth, chipotle peppers in adobo sauce, cumin, chili powder, salt and pepper.
Dump all the ingredients into your crockpot and set on HIGH. You want this to cook as long and as hot as possible. In the end you want to have a rich, thick sauce with your meat which can be difficult to achieve in a crockpot. Start with 1/2 a cup of broth and monitor every few hours. You want the meat to be moist, not burning, but also not too wet. You can add small amounts of warm broth as necessary.
Once that meat has cooked long and hard, shred with a fork or tongs and mix back into the juices.
Serve over a pile of creamy mashed potatoes and get ready to swoon!
Check out my favorite way to use the leftovers here!
Note: One of the ingredients listed is pureed chipotle peppers in adobo sauce. Pioneer Woman actually dumps the entire 7 oz can into her pot - wowzers!! This stuff is spicy. I do things a bit differently and make use of a little trick that we used at our coffee shop. I dump the whole can into my blender with a small amount of water and puree. I then take 1-2 tablespoons of those pureed peppers and add to my recipe. I store the rest in my fridge for later use - mainly chipotle mayo - which is a delight on sandwiches in case you ever want to try it!
Crockpot Spicy Shredded Beef
- 3-4 lbs Stew Beef
- 6 garlic cloves, minced
- 1/2 - 1 cup Chicken Broth
- 1-2 Tablespoons pureed Chipotle Peppers in Adobo Sauce
- 1 Tablespoon Cumin
- 2 teaspoons Chili Powder
- 2 teaspoons Sea Salt
- 1 teaspoon Cracked Black Pepper
- Place stew beef into 5-6 quart crockpot
- Add garlic, chicken broth, chipotle peppers, cumin, chili powder, sea salt and pepper
- Stir to combine
- Cook on HIGH for 8-10 hours (the longer the better!)
- Check occasionally to see if more broth needs to be added
- Shred in pot and mix with juices