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Ancho-Spiced Beef Stew
Serves 6 |
Hearty, flavorful and cooked to perfection.
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Ingredients:
| 2 lbs. beef chuck shoulder pot roast, cut into 1" pieces |
| 2 ancho chiles, dried |
| 1 cup boiling water |
| 3 tablespoons cornmeal |
| 1/2 tsp. salt |
| 1 tablespoon ground cumin |
| 2 tablespoons vegetable oil |
| 2 cans spicy tomatoes, diced |
| 2 sweet potatoes, peeled and cubed |
| Toppings: |
| for topping chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional) |
Directions:
- 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.
- 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 1.75 hours.
- Add sweet potatoes to stockpot; bring to a boil. Reduce heat; cover and continue cooking 25 to 30 minutes or until sweet potatoes and beef are fork-tender, stirring once.
- Serve stew with Toppings, as desired.
| Cooking Method: | Slow Cooker |
| Course: | Dinner |
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