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

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.


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