Recipe: Mexican Beef Stew Over Chipotle Sweet Potato Mashers

MEXICAN BEEF STEW OVER
CHIPOTLE SWEET POTATO MASHERS



2 pounds beef stew meat, cut into 1 to 1 1/2-inch pieces
1/3 cup flour
1 tablespoon unsweetened cocoa powder
1 tablespoon ground ancho chili pepper
1 to 2 tablespoons butter, divided use
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 ounces) can diced canned tomatoes, undrained
1 1/2 cups ready-to-serve beef broth
1 teaspoon minced chipotle peppers in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
Chipotle Sweet Potatoes (recipe follows)

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.

Serve stew over sweet potatoes.

CHIPOTLE SWEET POTATOES MASHERS

2 pounds sweet potatoes, peeled, cut into 1 1/2 to 2-inch pieces
1 to 2 tablespoons butter (optional)
1 teaspoon minced chipotle peppers in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
1/2 teaspoon salt
1/2 teaspoon ancho chili pepper

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.

Makes 6 servings
Source: National Cattlemen's Beef Association