Beef, It's What's for Dinner



	Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices


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	Cook’s Tip: For less heat, remove seeds from chipotle peppers. Cook’s Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.


	This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Mexican Beef Stew Over Chipotle Sweet Potato Mashers
2-1/4 to 2-3/4 hours


		Ingredients:
2		pounds beef for stew, cut into 1 to 1-1/2-inch pieces
1/3		cup all-purpose flour
1		tablespoon unsweetened cocoa
1		tablespoon ground ancho chile pepper
1 to 2		tablespoons butter
1/2		teaspoon salt
1/4		teaspoon ground black pepper
1-1/2		cups frozen mixed red, yellow and green bell pepper blend
1		can (14-1/2 ounces) diced tomatoes, undrained
1-1/2		cups ready-to-serve beef broth
1		teaspoon minced chipotle pepper in adobo sauce
1		teaspoon adobo sauce from chipotle peppers
		Chipotle Sweet Potatoes:
:
2		pounds sweet potatoes, peeled, cut into 1-1/2 to 2-inch pieces
1 to 2		tablespoons butter (optional)
1		teaspoon minced chipotle pepper in adobo sauce
1		teaspoon adobo sauce from chipotle peppers
1/2		teaspoon salt
1/2		teaspoon ground ancho chile pepper

		Instructions:
1.		Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.
2.		Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed. Remove beef from stockpot; season with salt and black pepper.
3.		Add bell peppers; cook and stir 3 minutes. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
4.		Meanwhile prepare Chipotle Sweet Potatoes. Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky.
5.		Serve stew over sweet potatoes.

Makes 6 servings.


		Nutrition information per serving: 377 calories; 12 g fat (6 g saturated fat; 4 g monounsaturated fat); 83 mg cholesterol; 827 mg sodium; 36 g carbohydrate; 6.2 g fiber; 30 g protein; 5.7 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 4.1 mg iron; 21.0 mcg selenium; 6.3 mg zinc.

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