Mexican Beef Stew over Chipotle Sweet Potato Mashers
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2 HRS 45 MINS
Time to Cook
Chipotle Sweet Potatoes:
Step 1Combine 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.
Step 2Heat 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.
Step 3Add 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.
Step 4Meanwhile 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.
Step 5Serve stew over sweet potatoes.
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.
This recipe is an excellent source of Dietary Fiber, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Filed Under:MexicanSoups, Stews & Chili