Mexican Beef Stew Over Chipotle Sweet Potato Mashers
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
Directions
- 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.
Recipe courtesy of the National Cattleman’s Beef Association
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.
Nutrition Facts
Calories 652
Calories from Fat 360 (55%)
(62%)Total Fat 40g
(85%)Saturated Fat 17g
Polyunsaturated Fat 2g
Monounsaturated Fat 17g
(47%)Cholesterol 142mg
(51%)Sodium 1223mg
(21%)Potassium 752mg
Total Carbohydrate 35g
(22%)Dietary Fiber 6g
Sugars 14g
Sugar Alcohols 0g
(74%)Protein 37g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.