Description
This Crockpot Jalapeño Popper Beef Stew is a spicy, creamy twist on traditional beef stew, combining tender chuck roast with jalapeños, cheddar, and cream cheese for ultimate comfort. Perfect for cold nights, game day, or meal prepping, it brings all the bold flavors of jalapeño poppers into a hearty one-pot slow cooker dinner.
Ingredients
2 pounds beef chuck roast
3 fresh jalapeños, diced
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups beef broth
8 ounces cream cheese
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon cornstarch (optional, for thickening)
Instructions
1. Cut beef into chunks and sear in a hot skillet until browned on all sides.
2. Transfer the beef to a crockpot. Add jalapeños, onion, garlic, and pour in the beef broth. Season with paprika, salt, and pepper.
3. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is tender and easy to shred.
4. Stir in the cream cheese, cheddar, and bacon about 30 minutes before serving. Mix well until melted and creamy.
5. For a thicker stew, mix cornstarch with water and stir in. Simmer uncovered for 10 to 15 minutes to thicken.
6. Serve hot with crusty bread or over mashed potatoes.
7. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Notes
This stew gets spicier the longer it sits, so leftovers pack more heat.
Removing jalapeño seeds will reduce the spice level for a milder version.
Using freshly cooked bacon adds the best smoky depth.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 3g
- Sodium: 940mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg