Ancho Spiced Beef Stew

Here’s a Tex-Mex version of Beef Tagine with a sweet and spicy profile.  Let’s just say that we both ate more than a single portion (guess we liked it)!

Ancho Spiced Beef Stew

(modification of recipe originally from National Cattlemen’s Beef Association)

Serves 8

  • 2 dried ancho chiles
  • 1 cup boiling water
  • 3 tablespoons cornmeal
  • ½ teaspoon kosher salt
  • 2 pounds boneless beef shoulder roast, trimmed and cut into 1 inch pieces
  • 1 tablespoon ground cumin
  • 1 tablespoon olive oil, divided
  • 2 (14.5 ounce) cans diced tomatoes with chiles, undrained
  • 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into ¾ inch diced pieces
  • ½ cup chopped fresh cilantro (optional garnish)
  • Lime wedges (optional garnish)

Remove and discard stems and seeds from ancho chiles.  Pour boiling water over chiles in a medium bowl; let stand uncovered 20 minutes or until chiles are softened.  Drain chiles, reserving ½ cup of liquid.  Place chiles, reserved ½ cup liquid, cornmeal and salt in blender or mini food processor.  Cover; process until smooth.  Set aside.

Coat beef with cumin.  Heat 2 teaspoons oil in a large Dutch oven over medium heat until hot.  Cook half of beef 4 minutes or until browned, stirring occasionally; remove from Dutch oven to a plate.  Repeat with remaining oil and beef.  Pour off fat drippings; return first batch of browned beef to Dutch oven.  Add tomatoes and ancho chile mixture to Dutch oven.  Bring to a boil.  Cover tightly and reduce heat to simmer for 1 ½ hours, stirring occasionally.

Add sweet potatoes to Dutch oven; bring to a boil.  Cover tightly and reduce heat to simmer for 25 to 30 minutes or until sweet potatoes and beef are fork-tender, stirring once.

Serve with garnishes as desired.
Nutritional Info/Serving:  Calories 343, Fat 12 g, Protein 40 g, Carbs 27 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Green, 0.5 Yellow, 0.5 tsp

Posted in 21 Day Fix Recipes, Beef, Recipes Tagged with: , , ,

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