Ancho-Spiced Beef Stew

DifficultyBeginnerYields6 Servings
Prep Time45 minsCook Time2 hrs 30 minsTotal Time3 hrs 15 mins
Stew Ingredients
 32 oz beef stew meat
 2 dried ancho chiles
 1 cup boiling water
 3 tbsp cornmeal
 ½ tsp kosher salt
 1 tbsp ground cumin
 2 tbsp vegetable oil
 14.50 oz can spicy diced tomatoes
 2 medium sweet potatoes, peeled & cut into 3/4" pieces
Optional Toppings
 chopped red onion, chopped fresh cilantro, sour cream, lime wedges
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.

2

Coat 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.

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.

4

Serve stew with toppings, as desired.

Ingredients

Stew Ingredients
 32 oz beef stew meat
 2 dried ancho chiles
 1 cup boiling water
 3 tbsp cornmeal
 ½ tsp kosher salt
 1 tbsp ground cumin
 2 tbsp vegetable oil
 14.50 oz can spicy diced tomatoes
 2 medium sweet potatoes, peeled & cut into 3/4" pieces
Optional Toppings
 chopped red onion, chopped fresh cilantro, sour cream, lime wedges

Directions

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.

2

Coat 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.

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.

4

Serve stew with toppings, as desired.

Ancho-Spiced Beef Stew
IngredientsDirections

Recipe and photography courtesy of National Cattlemen’s Beef Association.