Crockpot Jalapeño Popper Beef Stew

Turn up the heat and comfort with this Crockpot Jalapeño Popper Beef Stew—a creamy, cheesy, and spicy twist on classic beef stew.
With tender chunks of beef, bold jalapeño flavor, and a rich, cheesy finish, this dish takes slow-cooked comfort to a whole new level.

It’s like a jalapeño popper met a hearty beef stew—and they became best friends in your crockpot.
Why You’ll Love This Recipe
Ultimate Comfort Food: Creamy, cheesy, and loaded with flavor.

Slow-Cooked Goodness: Hands-off cooking with deep, developed taste.

Crowd-Pleaser: Bold and rich with a mild heat—perfect for gatherings.

Easy Prep: Minimal hands-on time with simple pantry ingredients.

Customizable Heat: Adjust the spice level to your liking.
Key Ingredients
Beef Stew Meat: Cubed chuck or stew beef creates a melt-in-your-mouth base.

Jalapeños: Fresh and fiery—control the spice by using more or fewer.

Cream Cheese + Cheddar: Creates that signature jalapeño popper creaminess.

Beef Broth + Tomatoes: Builds a rich and hearty base for the stew.

Spices (Cumin, Paprika, Chili Powder): Adds depth and warmth.
Crockpot Jalapeño Popper Beef Stew
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 heat.

Season the beef cubes with salt and pepper, then sear them in batches until they’re nicely browned on all sides.

This step boosts the stew’s flavor. Once browned, transfer the beef to your crockpot.

Step 2: Sauté the Aromatics
In the same skillet, add the diced onion and minced garlic.
Cook for 2–3 minutes, just until they become fragrant and translucent.

Stir in the diced jalapeños and cook for 1 more minute.
Pour this mixture into the crockpot with the beef.

Step 3: Build the Base
Add the beef broth and the entire can of diced tomatoes (including the juices) into the crockpot.

Stir in the frozen corn, cumin, paprika, and chili powder.

Mix everything well to combine.

Step 4: Let It Cook
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef becomes tender and the flavors meld together beautifully.

Step 5: Stir in Cream Cheese
About 30 minutes before you’re ready to serve, add the softened cream cheese.

Stir until fully melted and the stew becomes smooth and creamy.
Step 6: Add the Cheddar
Right before serving, stir in the shredded cheddar cheese until melted and fully incorporated into the stew.
Step 7: Serve It Up
Ladle the hot stew into bowls and top with chopped cilantro or green onions, if using.

Serve with crusty bread or a scoop of rice for a hearty, comforting meal.

Nutrition Information
(Estimated per serving – serves 6)