Stewed Beef with Tomatoes, Chipotle Peppers and Currants


I realize that this recipe does not exactly scream spring, but I think every season has room for a good comfort food recipe – especially with a twist. This recipe began as something completely different, but as I started gathering ingredients from the cupboard, a new concoction emerged in my head. My husband often tells me these “improvisational recipes” are his favorite, so I ran with it. What I ended up with was a bold and spicy twist on beef stew. The tomatoes, chipotle peppers and currants combined create new flavors and surprises for the palate, while the rich red sauce perfectly compliments the tender medallions of meat. The combination of the meat and sauce create a rich, deep red color that looks fantastic! I served this dish on a bed of brown rice and with a side salad to add additional texture and color.

I am bringing this delicious beef stew over to Angie’s Fiesta Friday this week!



Stewed Beef with Tomatoes, Chipotle Peppers and Currants

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 1/2 -3 lb beef stew meat like beef chuck, fat trimmed and cut into 2-inch chunks for stewing
  • Salt and pepper to taste
  • 2 tablespoons olive or vegetable oil
  • 4 cloves garlic, smashed from skins
  • 2 medium carrots, chopped
  • 2 bay leaves
  • 1 onions, chopped
  • 2 -3 chipotle peppers in Adobe sauce , chopped (or to your taste; remember you can always add more later!)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • Pinch ground cloves
  • 2 tablespoons worcestershire sauce
  • 1/3 cup dried currants (zante currants)
  • Small piece cinnamon stick
  • 1 large lime, juiced
  • 2 cups low sodium chicken stock or beef stock
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon brown sugar to balance the flavor
  • Handful fresh parsley or cilantro leaves, chopped
  • 2 tablespoons fresh mint leaves, chopped (optional)
  • Serving suggestions: rice and sliced fresh jalapeno peppers


  1. Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary.
  2. Add the garlic, carrots, bay leaves, onions, chipotle peppers, cumin, oregano, cloves and some salt and pepper. Cook partially covered for a few minutes.
  3. Add worcestershire sauce along with the cinnamon stick, lime juice, stock, tomatoes, currants and pinch of sugar. Return beef to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Stir in fresh herbs like parsley or cilantro and fresh mint if desired. Adjust seasoning if needed.
  4. Serve with rice and sliced fresh jalapenos.

54 thoughts on “Stewed Beef with Tomatoes, Chipotle Peppers and Currants

    • Thank you so much Julie! Yes, I loved the combination of beef, chipotle peppers, tomatoes and currants. A little spicy, a little sweet… Quite happy with this dish. This one is a keeper:)

  1. I saw it on your Insta today and decided to come back- just wanted to say that your husband is right!! and you’re not making my vegetarian life easier 😀 Happy Easter Olga xx

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  4. There’s no way I could NOT Pin this!!!!! This is the best looking soup everrrrrrrrrr… I can’t wait to make it on a nice chilly weekend 🙂

  5. Wow! How did I miss this last week Olga? This screams comfort food, spring food, summer food, whatever! I love it when you can come up with your own spin to a classic eh? Well done on the feature! 🙂

    • I used chipotle peppers in Adobe sauce and it’s not very spicy. It gives more of a smokey taste. I used 2 peppers and it was just slightly spicy. You can adjust to your taste or scrape the seeds or as you mentioned use the chili flakes. Thanks for stopping by!

  6. Angie, You had me at ‘tomatoes, chipotle peppers and currants’ yum! What a great recipe. I don’t eat beef but want to try it with lamb.
    I also build recipes in my head as I gather ingredients, so could so relate to you very well. It makes my husband nervous when we have guests coming though:)

  7. Hi !
    I just love this stew and you got a great picture. I can see that the meat is perfectly cooked and a fork or spoon goes through it easily.
    Very nice post, I can “see” how it tastes lol
    Thanks !

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