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
Toppings:
for topping chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)
Directions:
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.
Try these delicious recipes for your Thanksgiving meal. They're easy to prepare, fun to make, the whole family will love them. Share your passion for cooking and do something a little different this holiday season. Great tasting recipes from turkey and stuffing to mashed potatoes and cranberry sauce. Don't forget the pumpkin pie! View Recipes >
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Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Ancho-Spiced Beef Stew
Serves 6
Ingredients:
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
Toppings:
for topping chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)
Directions:
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.
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