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
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.
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By a10e
on May 10, 2012
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This has become one of our favorite dishes! I don't do anything different with the stew (sometimes I leave out the ancho chile, it tastes the same( but for the sweet potatoes, I do leave out the peppers and adobo sauce. I tried it once, but it's a little too spicy for me. My husband would have me make this every night of the week, but we usually just have it once...sometimes twice.
By jane.mcatee_124...
Oak Park, 52
on March 31, 2012
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Fabulous. I made this for a crowd of 30 last night. It was really good and everyone loved it. It came out a little hotter than I would have preferred for a crowd but the sweet potatos(I left out the chipotle here toned it down. I had made plain noodles for the little kids and some of the adults added that to their stew. Only change was I used pork butt that I cut up, and added two onions. When making 4 times the amount, my quantities of the canned ingredients was more an estimate....I used a bag of those small colorful peppers, then some large red and green- it was colorful. There are leftovers but not tons....
By rkelly0906
Kansas City, MO
on January 23, 2012
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LOVE THIS!!! I am not sure why so many people changed the recipe. You don't need to. It is so good just the way it is! The flavors are perfect together. I make this about once a month for my husband and I. I just made it this past weekend and tripled the recipe for just the two of us. We love to eat it as left overs for as long as possible!
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