Ancho-Spiced Beef Stew Recipe
May We Recommend
+ Add to Shopping List
Ancho-Spiced Beef Stew
Rate this Recipe
Hearty, flavorful and cooked to perfection.
|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|
|for topping chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)|
- 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.
The perfect recipes for the school year!
When it comes to the school year, you usually have less time to make breakfast, lunch and dinner. Try these tasty recipes, they're easy, quick and delicious! View Recipes >
Throw something on the barbie!
Summer is here and boy do we have a few delicious recipes for you! Try them out today, you won't regret it! View Recipes >