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Mexican Beef Stew over Chipotle Sweet Potato Mashers

Searching for something new at dinnertime? This Mexican beef stew over chipotle sweet potatoes is sure to add some spice to your table.

  • 2 hrs
    45 min
  • 6
    SERVINGS
  • 380
    Cal
  • 3 g
    Protein

Ingredients:

  • 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 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 can (14-1/2 ounces) 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:
  • 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 chile pepper

Cooking:

  1. Combine flour, cocoa and ancho chile pepper in large bowl. Add Beef Stew Meat 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.

    Cook's Tip: For less heat, remove seeds from chipotle peppers.

  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.

377 CALORIES

0 % *

6g SAT FAT

0 % DV **

3g PROTEIN

0 % DV

4.1 mg IRON

0 % DV

6.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 377 Calories; 108 Calories from fat; 12g Total Fat (6 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 827 mg Sodium; 36 g Total Carbohydrate; 6.2 g Dietary Fiber; 3 g Protein; 4.1 mg Iron; 5.7 mg NE Niacin; 0.7 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.3 mg Zinc; 21 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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