Searching for something new at dinnertime? This Mexican beef stew over chipotle sweet potatoes is sure to add some spice to your table.
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.
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.
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.
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.
Serve stew over sweet potatoes.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 377 Calories; 12g Total Fat; 6g Saturated Fat; 4g Monounsaturated Fat; 83mg Cholesterol; 827mg Sodium; 36g Total carbohydrate; 3g Protein; 4.1mg Iron; 5.7mg Niacin; 0.7mg Vitamin B6; 2.2mcg Vitamin B12; 6.3mg Zinc; 21mcg Selenium; 6.2g Fiber.