Description
This Crockpot Jalapeño Popper Beef Stew is creamy, spicy, and irresistibly hearty. Tender chunks of beef slow-cooked with jalapeños, tomatoes, and a luscious cheesy broth make for a comfort meal with a bold twist. Perfect for busy days when you want dinner to cook itself—and still impress.
Ingredients
2 pounds beef chuck roast, cut into chunks
3 fresh jalapeños, chopped (seeds removed for mild, keep for extra heat)
4 cups beef broth
1 can (14.5 ounces) diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces cream cheese, cubed
1 cup shredded cheddar cheese
Optional: 1 cup cornbread croutons or cubes for topping
Optional: sour cream and sliced jalapeños for garnish
Instructions
1. Sear the beef chunks in a hot skillet with a bit of oil until browned on all sides. Transfer to crockpot.
2. Add onion, garlic, jalapeños, diced tomatoes, paprika, cumin, salt, and pepper to the crockpot. Pour in the beef broth and stir well.
3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is fork-tender.
4. Stir in cream cheese and cheddar cheese. Let melt into the stew, stirring until smooth.
5. Serve hot, topped with sour cream, extra jalapeños, and optional cornbread croutons or cubes. Garnish with chopped herbs if desired.
Notes
Browning the beef first is optional, but it adds deep savory flavor.
For a smokier twist, add 1 chopped chipotle pepper in adobo sauce.
To make it milder, use only 1 jalapeño or replace with canned green chilies.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Stew
- Method: Crockpot / Slow Cooker
- Cuisine: Tex-Mex Comfort
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 480
- Sugar: 4g
- Sodium: 910mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg