Crockpot Jalapeño Popper Beef Stew
Warm, hearty, and boldly flavorful, this Crockpot Jalapeño Popper Beef Stew is the ultimate comfort food with a spicy twist. Tender beef, creamy cheese, fire-roasted jalapeños, and rich spices simmer together to create a stew that’s both indulgent and satisfying. It’s a perfect cold-weather meal—or anytime you’re craving cozy with a kick.
Why You’ll Love This Recipe
Flavor Explosion: A delicious fusion of jalapeño popper flavors and slow-cooked beef stew.
Comforting & Creamy: Rich with cream cheese and cheddar, this stew is irresistibly creamy without being too heavy.
Effortless Crockpot Meal: Minimal hands-on time—just brown, dump, and go.
Customizable Heat: You control the spice level by adjusting the jalapeños.
Perfect for Meal Prep: Tastes even better the next day and freezes beautifully.
Key Ingredients
Beef Stew Meat: Chuck or stew beef cut into 1-inch cubes—becomes tender and flavorful in the slow cooker.
Fresh Jalapeños: Seeded and diced for a spicy kick. Use more or less depending on your heat preference.
Cream Cheese: Adds creaminess and mimics the flavor of classic jalapeño poppers.
Cheddar Cheese: Melts into the stew for a cheesy finish.
Beef Broth & Diced Tomatoes: Form the savory, slightly acidic base.
Aromatics: Onion and garlic deepen the flavor profile.
Spices: Cumin, paprika, and chili powder bring warmth and complexity.
Frozen Corn: Adds a touch of sweetness and texture contrast.
Ingredients
2 lbs beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
3-4 fresh jalapeños, seeded and diced (adjust to taste)
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 cup frozen corn
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
Salt and pepper to taste
1/2 cup cream cheese, softened
1 cup shredded cheddar cheese
Fresh cilantro or green onions for garnish (optional)
Instructions
Step 1: Brown the Beef
Heat olive oil in a skillet over medium-high. Season beef with salt and pepper and brown on all sides. Transfer to crockpot.
Step 2: Sauté the Aromatics
In the same pan, sauté onion and garlic until soft. Add jalapeños and cook for 1 more minute. Transfer to the crockpot.
Step 3: Build the Stew
Add beef broth, diced tomatoes (with juice), frozen corn, cumin, paprika, and chili powder. Stir to combine.
Step 4: Slow Cook
Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
Step 5: Add Cream Cheese
30 minutes before serving, stir in softened cream cheese until melted and smooth.
Step 6: Melt in Cheddar
Just before serving, stir in shredded cheddar until melted and fully incorporated.
Step 7: Serve
Ladle into bowls and garnish with cilantro or green onions. Serve with crusty bread or over rice.
Expert Tips
Brown the beef first: Don’t skip this! It adds deep, caramelized flavor to the stew.
Use gloves when handling jalapeños: Especially if you’re sensitive to capsaicin.
Softened cream cheese blends easier: Let it sit at room temperature before adding.
Want it spicier? Add a pinch of cayenne or use serrano peppers.
Make it smoky: Swap paprika for smoked paprika.
Important Notes When Making This Recipe
Don’t over-stir the cream cheese: Stir gently to maintain a creamy texture.
Use full-fat dairy: Reduced-fat versions may curdle or separate.
Low-sodium broth is best: Gives you more control over the final saltiness.
Avoid overcooking on high: For the most tender beef, low and slow is best.
Nutrition Information
(Estimated per serving, based on 6 servings)
Calories: ~480
Protein: 37g
Fat: 32g
Carbs: 10g
Fiber: 2g
Sugar: 3g
Sodium: 780mg
Note: Nutritional values may vary based on exact ingredients used.*
Frequently Asked Questions
Can I use ground beef instead of stew meat?
Yes, but the texture will be more like a cheesy chili than a traditional stew.
How spicy is this stew?
With 3–4 jalapeños and the seeds removed, it’s moderately spicy. Leave the seeds in for more heat, or reduce to 1–2 for a milder version.
Can I make this ahead?
Absolutely! It reheats very well and can be made up to 3 days in advance.
How do I store leftovers?
Cool and store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Can I make this on the stovetop?
Yes! Simmer everything in a Dutch oven for about 1.5–2 hours, then stir in the cheeses at the end.