Spicy stew is perfect for chilly evenings. This recipe can also be modified to cook in the slow or pressure cooker.
For great flavors in your stew, simmer all ingredients on low for up to two hours.
286 calories; 11 g fat (2 g saturated fat; 5 g monounsaturated fat); 57 mg cholesterol; 549 mg sodium; 20 g carbohydrate; 4.1 g fiber; 26 g protein; 8.6 mg niacin; 0.6 mg vitamin B 6 ; 2.6 mcg vitamin B 12 ; 4.9 mg iron; 26.3 mcg selenium; 5.7 mg zinc; 92.3 mg choline. This recipe is an excellent source of protein, niacin, vitamin B 6 , vitamin B 12 , iron, selenium and zinc; and a good source of fiber and choline.
2 pounds Certified Hereford Beef shoulder pot roast, cut into 1-inch pieces
2 dried ancho chiles
1 cup boiling water
3 tablespoons cornmeal
1/2 teaspoon salt
1 tablespoon ground cumin
2 tablespoons vegetable oil
2 cans (14-1/2 ounces each) spicy diced tomatoes
2 medium sweet potatoes, peeled, cut into 3/4-inch pieces
Chopped red onion
Chopped fresh cilantro
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 1-3/4 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.
Best when braised. May also be roasted in oven and thinly sliced.More About Cuts