Ancho-Spiced Beef Stew

Looking for a new take on Beef Stew? Slightly spicy ancho chilies add a burst of flavor to beef and hearty sweet potatoes. Top with your favorite fixings.

  • 2 hrs
    45 min
  • 6
    SERVINGS
  • 286
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 pounds beef Shoulder Roast Boneless, cut into 1-inch pieces
  • 2 dried ancho chiles
  • 1 cup boiling water
  • 3 tablespoons cornmeal
  • 1/2 teaspoon salt
  • 1 tablespoon ground cumin
  • 2 tablespoons vegetable oil
  • 2 cans (14-1/2 ounces each) spicy diced tomatoes
  • 2 medium sweet potatoes, peeled, cut into 3/4-inch pieces
Toppings:
  • Chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)

Cooking:

  1. Remove and discard stems and seeds from chiles. Pour boiling water over chiles in medium bowl; let stand 20 minutes or until chiles are softened. Drain chilies, reserving 1/2 cup of liquid. Place chiles, reserved 1/2 cup liquid, cornmeal and 1/2 teaspoon salt in food processor container. Cover; process until smooth. Set aside.

  2. Coat beef with cumin. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining oil and beef. Pour off drippings; return beef to stockpot. Add tomatoes and ancho chile mixture to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.

  3. Add sweet potatoes to stockpot; bring to a boil. Reduce heat; cover and continue cooking 25 to 30 minutes or until beef and sweet potatoes are fork-tender, stirring once.

  4. Serve stew with Toppings, as desired

Nutrition Information

Butcher Counter

Ancho-Spiced Beef StewShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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