Mexican Beef Stew over Chipotle Sweet Potato Mashers
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2 HRS 45 MINS
Time to Cook
6
Servings
18
Ingredients
Ingredients
Chipotle Sweet Potatoes:
Preparation
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Step 1
Combine flour, cocoa and ancho chile pepper in large bowl. Add Beef Stew Meat and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.
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Step 2
Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed. Remove beef from stockpot; season with salt and black pepper.
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Step 3
Add bell peppers; cook and stir 3 minutes. 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.
Cooking Tip: For less heat, remove seeds from chipotle peppers.
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Step 4
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.
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Step 5
Serve stew over sweet potatoes.
Nutrition Information
Nutrition information per serving: 377 Calories; 108 Calories from fat; 12g Total Fat (6 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 827 mg Sodium; 36 g Total Carbohydrate; 6.2 g Dietary Fiber; 3 g Protein; 4.1 mg Iron; 5.7 mg NE Niacin; 0.7 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.3 mg Zinc; 21 mcg Selenium.
Nutrition Tip
This recipe is an excellent source of Dietary Fiber, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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