Prep Time
30 Mins
Cook Time
8 Hours
Yield
Serves: 6
Photo: Kate Sears; Styling: Elizabeth Blake

How to Make It

Step 1

Place flour in a large ziplock bag. Add 1 tsp. salt, 1/2 tsp. pepper, cumin and chili powder; seal bag and shake. Add meat and shake to coat (work in batches if needed).

Step 2

Warm 2 Tbsp. oil in a skillet over medium-high heat. Add half of meat, shaking off excess flour mixture. Brown on all sides for 5 minutes total. Transfer to a slow cooker. Repeat with remaining meat. Discard all but 1 Tbsp. flour mixture. Add carrots, parsnips and potatoes to slow cooker.

Step 3

Add 1 Tbsp. oil to skillet; sauté onion for 3 minutes. Add garlic; sauté 1 minute. Sprinkle reserved flour over onion mixture; stir. Add chipotle and tomato paste; cook 1 minute, stirring. Stir in broth and tomatoes; bring to a boil. Season with salt and pepper. Pour into slow cooker and stir.

Step 4

Cover; cook on low until meat and vegetables are tender, 7 to 8 hours. Sprinkle with cilantro and serve.

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