Ancho-Spiced Beef Stew
- 2 pounds grass fed beef shoulder roast boneless, cut into 1-inch pieces
- 2 dried ancho chiles
- 1 cup boiling water
- 3 tablespoons cornmeal
- ½ teaspoon salt
- 1 tablespoon ground cumin
- 2 tablespoons vegetable oil
- 2 cans (14-1/2 ounces each) spicy diced tomatoes
- 2 medium sweet potatoes, peeled, cut into ¾-inch pieces
- Toppings: Chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)
- 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 ½ cup of liquid. Place chiles, reserved ½ cup liquid, cornmeal and ½ teaspoon salt in food processor container. Cover; process until smooth. Set aside.
- Season beef 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.
- 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.
- Serve stew with Toppings, as desired.
Recipe adapted from information provided by The Beef Checkoff Program.