Beef Stew

Ingredients

• 1.5 pounds beef chuck cut into 1-inch chunks
• 1 tablespoon chipotles in adobo canned minced seeded
• 14.5 oz canned tomatoes diced with chilies, undrained canned
• 2 large carrots cut into large chunks
• 1 teaspoon chili powder 
• 2 tablespoons cilantro leaves chopped
• 1 teaspoon cumin 
• 0.3 cup flour all-purpose
• 3 cloves garlic minced
• 2 cups beef broth low-sodium
• 1 large onion finely chopped
• 2 medium parsnips cut into large chunks
• 1 pound potatoes - remove skin cut in half
• 30 servings salt and pepper 
• 1 tablespoon tomato paste 
• 0.3 cup vegetable oil 

Equipment

• frying pan
• slow cooker

Directions

1. Place flour in a large ziplock bag.
2. Add 1 tsp. salt, 1/2 tsp. pepper, cumin and chili powder; seal bag and shake.
3. Add meat and shake to coat (work in batches if needed).
4. Warm 2 Tbsp. oil in a skillet over medium-high heat.
5. Add half of meat, shaking off excess flour mixture. Brown on all sides for 5 minutes total.
6. Transfer to a slow cooker. Repeat with remaining meat. Discard all but 1 Tbsp. flour mixture.
7. Add carrots, parsnips and potatoes to slow cooker.
8. Add 1 Tbsp. oil to skillet; saut onion for 3 minutes.
9. Add garlic; saut 1 minute.
10. Sprinkle reserved flour over onion mixture; stir.
11. Add chipotle and tomato paste; cook 1 minute, stirring. Stir in broth and tomatoes; bring to a boil. Season with salt and pepper.
12. Pour into slow cooker and stir.
13. Cover; cook on low until meat and vegetables are tender, 7 to 8 hours.
14. Sprinkle with cilantro and serve.