Ancho-Spiced Beef Stew
Looking for a new take on Beef Stew? Slightly spicy ancho chilies add a burst of flavor to beef and hearty sweet potatoes. Top with your favorite fixings.
Cook Time: 2 hrs 30 mins
Servings: 6
Ingredients: 10
Ingredients
Toppings:
Preparation
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Step 1
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.
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Step 2
Coat beef Cross Rib Roast pieces 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 1-1/2 hours.
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Step 3
Add sweet potatoes to stockpot; bring to a boil. Reduce heat; cover and continue cooking 25 to 30 minutes or until beef and sweet potatoes are fork-tender, stirring once.
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Step 4
Serve stew with Toppings, as desired
Nutrition Information
286 Calories
2g SAT FAT
26g PROTEIN
4.9 mg IRON
5.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 286 Calories; 99 Calories from fat; 11g Total Fat (2 g Saturated Fat; 5 g Monounsaturated Fat;) 57 mg Cholesterol; 549 mg Sodium; 20 g Total Carbohydrate; 4.1 g Dietary Fiber; 26 g Protein; 4.9 mg Iron; 8.6 mg NE Niacin; 0.6 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.7 mg Zinc; 26.3 mcg Selenium; 92.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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