Mexican Beef Stew Over Chipotle Sweet Potato Mashers
Mexican Beef Stew Over Chipotle Sweet Potato Mashers
2 pounds beef for stew, cut into 1 to 1½-inch pieces
½ cup all-purpose flour
1 tablespoon unsweetened cocoa
1 tablespoon ground ancho chile pepper
1-2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper
1½ cups frozen mixed red, yellow and green bell pepper blend
1 can (14½ ounces) diced tomatoes, undrained
1½ 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 1½-2-inch pieces
1-2 tablespoons butter (optional)
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
½ teaspoon salt
½ teaspoon ground ancho chile pepper
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 ½ 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.
To the pot 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 1¾ to 2¼ 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 12-15 minutes or until tender. Drain, reserving ¼ 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.
Serves six.
Cook's notes: For less heat, remove seeds from chipotle peppers.
Nutrition values per serving: 377 calories; 12 g fat (6 g saturated), 36 g carbohydrates, 6 g fiber, 30 g protein, 83 mg cholesterol, 827 mg sodium.
Margaret Murphy, Naperville