Slow Cooker Beef and Bean Stew with Chipotle

Prep: 15 minCook: 4 hr8 servingsmediumAmerican
Slow Cooker Beef and Bean Stew with Chipotle

Hearty one-pot beef and bean stew built on spicy chipotle seasoning, tender chuck roast, and baked beans in barbecue sauce. Potatoes and onions soften into the broth while the meat becomes fall-apart tender. Perfect for weeknight dinners or meal prep, this hands-off slow cooker dish delivers bold, smoky-spicy flavor without fussing. The chipotle sandwich spread replaces traditional spice blends, adding convenient depth and slight sweetness. Serve with cheese, sour cream, or green onions for a casual family meal.

Gluten-FreeDairy-FreeNut-Free

Ingredients

8 servings
  • ¾ cup Hidden Valley Spicy Chipotle Pepper Sandwich Spread and Dip
  • ½ cup water
  • 2 russet potatoes unpeeled, cut into 1-inch cubes
  • ½ cup onion, chopped
  • 1 lb boneless chuck roast, cut into 2-inch cubes
    beef stew meat or short ribs1:1substitution

    short ribs add more marbling

    Full guide →
  • 28 ounce canned baked beans in barbecue sauce
    canned pinto or black beans drained and rinsed, plus 0.5 cup barbecue saucevariessubstitution

    less sweetness

  • salt, to taste(optional)
  • pepper, to taste(optional)

Instructions

  1. 1

    Combine chipotle sandwich spread with water in a small bowl and whisk until smooth.

  2. 2

    Layer potatoes and onions on the slow cooker bottom.

  3. 3

    Add beef cubes on top.

  4. 4

    Pour baked beans over beef.

  5. 5

    Pour chipotle mixture over beans.

  6. 6

    Cover and cook on high for 4 hours.

  7. 7

    Stir in remaining chipotle spread.

  8. 8

    Season with salt and pepper to taste and serve.

Tips

Tip 1

Garnish with shredded cheddar cheese, chopped green onions, or sour cream for texture and cooling contrast to the spiced broth.

Tip 2

For sweeter flavor, stir in 0.5 cup KC Masterpiece Original Barbecue Sauce with the final chipotle spread addition.

Good to Know

Storage

Refrigerate in airtight container up to 3 days. Freeze in portions up to 2 months.

Make Ahead

Prepare ingredients (cube potatoes, onions, beef) up to 1 day ahead. Assemble in slow cooker insert, refrigerate overnight, and cook as directed. Or double batch and freeze in storage container before cooking.

Serve With

Ladle into bowls. Top with shredded cheddar, sour cream, or sliced green onions. Serve with crusty bread or cornbread.

See pairing guide →

Common Mistakes

Watch

Do not skip whisking chipotle spread with water to avoid lumps in the broth.

Watch

Do not stir during cooking to avoid breaking down potatoes prematurely.

Watch

Do not exceed 4 hours on high to avoid overcooked, mushy potatoes.

Substitutions

Chuck roast→
beef stew meat or short ribs1:1substitution

short ribs add more marbling

Full guide →
Hidden Valley Spicy Chipotle Sandwich Spread→
equal amount spicy barbecue sauce or mayo mixed with chipotle powder1:1flavor-match

adds depth slightly differently

Baked beans in barbecue sauce→
canned pinto or black beans drained and rinsed, plus 0.5 cup barbecue saucevariessubstitution

less sweetness

Find more substitutions →

FAQ

Can I cook this on low instead of high?

Yes. Cook on low for 7-8 hours until beef is tender and potatoes are soft. Add chipotle spread in the last 30 minutes.

What if I don't have Hidden Valley Spicy Chipotle Spread?

Mix 0.5 cup mayo or sour cream with 1-2 teaspoons chipotle powder, 0.5 teaspoon cumin, and a pinch of salt. Adjust heat to taste.

How long can I keep leftovers?

Refrigerate up to 3 days in an airtight container. Freeze up to 2 months. Thaw overnight and reheat gently on stovetop, adding water if needed.