Mexican Beef Stew over Chipotle Sweet Potato Mashers




Mexican Beef Stew over Chipotle Sweet Potato Mashers

Mexican Beef Stew over Chipotle Sweet Potato Mashers
Total Recipe Time:  2-1/4 to 2-3/4 hours
Makes 6 servings


2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces1/3 cup flour1 tablespoon unsweetened cocoa powder1 tablespoon ground ancho chili pepper1 to 2 tablespoons butter1/2 teaspoon salt1/4 teaspoon ground black pepper1-1/2 cups frozen mixed red, yellow and green bell pepper blend1 can (14-1/2 ounces) diced canned tomatoes, undrained1-1/2 cups ready-to-serve beef broth1 teaspoon minced chipotle peppers in adobo sauce1 teaspoon adobo sauce from chipotle peppersChipotle Sweet Potatoes:2 pounds sweet potatoes, peeled, cut into 1-1/2 to 2-inch pieces1 to 2 tablespoons butter(optional)1 teaspoon minced chipotle peppers in adobo sauce1 teaspoon adobo sauce from chipotle peppers1/2 teaspoon salt1/2 teaspoon ancho chili pepper


  1. Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.
  2. 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.
  3. 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.
  4. 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.
  5. Serve stew over sweet potatoes.


For less heat, remove seeds from chipotle peppers.Cook's Tip:  Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Nutrition information per serving: 377 calories; 12 g fat (6 g saturated fat; 4 g monounsaturated fat); 83 mg cholesterol; 827 mg sodium; 36 g carbohydrate; 6.2 g fiber; 3 g protein; 5.7 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 4.1 mg iron; 21 mcg selenium; 6.3 mg zinc.This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


This recipe has no reviews yet.

Rate this Recipe

Funded in part by The Beef Checkoff, © 2016 Cattlemens Beef Board. Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >