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.

Italian Tripe Recipe

Beef Stroganoff Soup

Baked Chicken Caprese Recipe

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)

Kitchen Equipment Needed

Large skillet (for browning beef and sautéing veggies)

6–8 quart slow cooker / crockpot

Cutting board and knife

Wooden spoon or heat-safe spatula

Measuring cups and spoons

Ladle for serving

Recipe Swaps and Variations

Make it milder: Use fewer jalapeños or remove them entirely for a creamy beef stew.

Add beans: Stir in black or pinto beans for extra fiber and texture.

Try ground beef or turkey: For a quicker, more affordable version.

Go Tex-Mex: Add a pinch of taco seasoning or some smoked chipotle.

Low-carb version: Skip the corn and serve with cauliflower rice.

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Warm on the stove or in the microwave. Stir well to bring back the creamy texture.

Freeze: Freeze in individual portions for up to 2 months. Thaw overnight and reheat gently, stirring in a splash of broth or milk if needed.

Food and Drink Pairings

Sides: Crusty sourdough bread, tortilla chips, or buttery cornbread.

Toppings: Sliced avocado, lime wedges, extra jalapeños, or sour cream.

Drinks: Cold lager, Mexican soda, or a light red wine like Zinfandel or Syrah.

Frequently Asked Questions:

Is this stew really spicy?

It has a mild to moderate heat. You can control the spice by using fewer jalapeños or leaving the seeds out.

Can I use canned jalapeños instead of fresh?

Yes, though fresh offers better flavor and texture. Canned will work in a pinch and are generally milder.

Can I skip the cream cheese?

Cream cheese is key to that “jalapeño popper” flavor, but you can substitute with a splash of heavy cream or leave it out for a more traditional stew.

What kind of beef works best?

Chuck roast cut into cubes is ideal—it becomes super tender during slow cooking.

Can I cook this on the stovetop instead?

Yes! Simmer on low for about 2–3 hours until the beef is tender, then follow the final steps to stir in the cheeses.

Do I have to brown the beef first?

Technically no, but browning adds a lot of flavor.

It’s worth the extra step.

Can I make this in an Instant Pot?

Yes! Use the sauté function to brown, then pressure cook on high for 35 minutes with a natural release.

Stir in cheeses after.

Why is my cream cheese clumpy?

Make sure it’s softened to room temperature and stir it in gradually.

Cold cream cheese can separate.

Can I double the recipe?

Yes, if your slow cooker is large enough.

Cooking time may increase slightly.

How can I thicken the stew more?

Let it simmer uncovered on high for the last 30 minutes or stir in a slurry of cornstarch and water before adding the cheeses.