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
  • 290
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

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

Safe Handling Tips

Nutrition Information

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