Mexican Beef Stew over Chipotle Sweet Potato Mashers (Nuevo Latino Beef Dishes)

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1/3 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa
  • 1 tablespoon ground ancho chile pepper
  • 2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
  • 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 (14 1/2-ounce) can 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
Chipotle Sweet Potatoes:

Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef and reserve any excess flour mixture.

Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown half of beef and 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 to the stockpot and cook for about 3 minutes, stirring occasionally. 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.

Cook's Tip: For less heat, remove seeds from chipotle peppers.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Beef Stew Scented with Horseradish

    Recipe courtesy of Rachael Ray