MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS

2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 tablespoon ground ancho chile pepper
1 to 2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups frozen mixed red, yellow and green bell pepper blend
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups ready-to-serve beef broth
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
FOR THE CHIPOTLE SWEET POTATOES:
2 pounds sweet potatoes, peeled, cut into 1-1/2 to 2-inch pieces
1 to 2 tablespoons butter (optional)
1 teaspoon minced chipotle pepper in adobo sauce*
1 teaspoon adobo sauce from chipotle peppers
1/2 teaspoon salt
1/2 teaspoon ground ancho chile pepper

Combine flour, cocoa powder and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.

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.

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.

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.

Serve stew over sweet potatoes.

*For less heat, remove seeds from chipotle peppers.

Makes 6 servings
Source: Cattlemen's Beef Board