Beef, Pork, Lamb, Venison

Stewed Beef with Tomatoes, Chipotle Peppers and Currants

Stewed Beef with Tomatoes, Chipotle Peppers and Currants

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


Stewed Beef with Tomatoes, Chipotle Peppers and Currants

  • Servings: 4-6
  • Time: 3 hr 30 min
  • 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.

You Might Also Like


  • Reply
    April 2, 2015 at 2:41 pm

    This looks absolutely delicious. Spring meal or not, I could have a bowl of this whenEVER! 🙂

    • Reply
      April 2, 2015 at 2:49 pm

      Thanks Jess! Totally agree with you:) had some leftovers today and it tasted even better! Have a good one and thanks for stopping by:)

  • Reply
    April 2, 2015 at 3:14 pm

    Looks so delicious. I think it’s great for Spring, at least in NY it’s still on the chilly side and a warming stew is perfect.

    • Reply
      April 2, 2015 at 5:36 pm

      Thanks! It was actually really good, one of my best:) that’s a keeper!

  • Reply
    Tasty Eats Ronit Penso
    April 2, 2015 at 3:18 pm

    There are still cold enough days to enjoy this very tasty looking stew. 🙂

  • Reply
    April 3, 2015 at 11:00 am

    Hmmm this looks yummy Olga!!

  • Reply
    April 3, 2015 at 2:43 pm

    Wow Olga, that stew looks wonderful, no matter what time of the year it is! Love the color! Yum!!

  • Reply
    Julie is Hostess At Heart
    April 3, 2015 at 2:49 pm

    This sounds amazing. I love the savory love of the beef, spice of the chipotle peppers and sweetness of the currants. Just a home run on every level!

    • Reply
      April 3, 2015 at 4:03 pm

      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:)

  • Reply
    Dana Fashina
    April 3, 2015 at 3:23 pm

    Your pictures are incredible!!
    This is everything awesome 🙂

    • Reply
      April 3, 2015 at 4:15 pm

      Thank you so much Dana! I have been trying to improve my photography, so your words means a lot to me!!!

      • Reply
        Dana Fashina
        April 3, 2015 at 7:48 pm

        Keep doing what you’re doing because it is coming across beautifully 🙂

  • Reply
    April 3, 2015 at 7:53 pm

    Boy! I want to get to this point of creative cooking! This is marvelous!

    • Reply
      April 4, 2015 at 9:58 am

      Thank you very much! I really appreciate your comment and thanks for stopping by:) have a nice weekend! Olga

  • Reply
    April 4, 2015 at 3:19 am

    We’re having something quite similar tonight since spring is taking a brake. No better time for a comforting beef stew, I’d say. Looks lovely. Nicole.

    • Reply
      April 4, 2015 at 10:05 am

      Thanks Nicole! Agreed:) thanks for stopping by! Olga xx

  • Reply
    April 4, 2015 at 8:53 am

    What gorgeous color !! Looks so flavorful 🙂

  • Reply
    April 4, 2015 at 11:15 am

    Looks DELICIOUS !! I wish I could find Chipotle easily here …

    • Reply
      April 4, 2015 at 2:29 pm

      Thank you! You can use any hot pepper instead of chipotle pepper for a little heat, it just not going to have the smoky flavor. You can also use smoked paprika if it’s available.

  • Reply
    April 5, 2015 at 7:47 am

    I wish I could be there with a looooot of bread to dip in the amazing sauce! Looks very yummy Olga!

  • Reply
    April 5, 2015 at 2:26 pm

    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

  • Reply
    Feast Wisely
    April 5, 2015 at 9:56 pm

    There’s no better comfort food than slow cooked beef – lovely recipe!

  • Reply
    Fae's Twist & Tango
    April 8, 2015 at 7:20 pm

    Wow, this is a gorgeous stew! 😛

  • Reply
    Fiesta Friday #63 - Fiesta Friday
    April 10, 2015 at 5:05 am

    […] Stewed Beef with Tomatoes, Chipotle Peppers and Currants from Olga @Oceanview Kitchen […]

  • Reply
    Fiesta Friday #63 | The Novice Gardener
    April 10, 2015 at 6:25 am

    […] Stewed Beef with Tomatoes, Chipotle Peppers and Currants […]

  • Reply
    Stephanie @ The Cozy Cook
    April 10, 2015 at 6:27 am

    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 🙂

    • Reply
      April 10, 2015 at 12:11 pm

      Thanks Stephanie! This one is a keeper, I hope you try it:) thanks for stopping by! Have a nice weekend!

  • Reply
    April 10, 2015 at 7:07 am

    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! 🙂

    • Reply
      April 10, 2015 at 12:13 pm

      Thank you so much Loretta! I don’t think you can go wrong with the comfort food, it’s always a crowd pleaser:) thanks for stopping by!

  • Reply
    April 10, 2015 at 1:43 pm

    Beautiful stew!!! I’d be very happy to be eating this right now! 🙂

  • Reply
    April 10, 2015 at 4:12 pm

    This looks like an anytime of the year delicious kind of meal!! So hungry now! 💜

    • Reply
      April 10, 2015 at 4:36 pm

      Thank you so much! it was a great dish, we really enjoyed it:)

  • Reply
    April 11, 2015 at 2:59 am

    Isn’t chipotle super spicy? Um, sorry to spoil your delicious stew, but I’m only going to add a pinch of chilli flakes. 🙂

    • Reply
      April 11, 2015 at 7:31 am

      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!

  • Reply
    April 11, 2015 at 2:19 pm

    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:)

    • Reply
      April 11, 2015 at 3:10 pm

      Thank you Sandhya! I think lamb will be perfect for this recipe as well:)

  • Reply
    Liz @ spades, spatulas, and spoons
    April 11, 2015 at 2:42 pm

    I love the combinations in this recipe. Delicious! My husband also most enjoys the inspirational recipes.

    • Reply
      April 11, 2015 at 3:14 pm

      Thanks Liz! I think the inspirational recipes are the best:) thanks for stopping by!

  • Reply
    Sweet Tea Sweetie
    April 11, 2015 at 9:34 pm

    Looks so nice and hearty!

  • Reply
    Experience Food Intl.
    May 23, 2015 at 6:13 am

    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 !

    • Reply
      May 27, 2015 at 3:49 pm

      Thanks Oli! I think it’s one of my favorite dishes now:) Olga x

  • Reply
    Moroccan Beef with Harissa and Fruit | Ocean View Kitchen
    June 7, 2015 at 2:11 pm

    […] Similar recipe: Stewed Beef with Tomatoes, Chipotle Peppers and Currants […]

  • Leave a Reply

    %d bloggers like this: