This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, and zinc; and a good source of fiber and choline.
Servings | 6
Total Recipe Time | 2-1⁄2 - 2-3⁄4 hours
Ingredients
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2 pounds beef chuck roast or rump roast, cut into 1-inch pieces
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2 dried ancho chiles
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1 cup boiling water
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3 tablespoons cornmeal
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1⁄2 teaspoon salt
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1 tablespoon ground cumin
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2 tablespoons vegetable oil
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2 cans (14-1⁄2 ounces each) spicy diced tomatoes
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2 medium sweet potatoes, peeled, cut into 3⁄4-inch pieces
Toppings:
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Chopped red onion
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Chopped fresh cilantro
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Sour cream
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Lime wedges (optional)
Directions
- Remove and discard stems and seeds from chiles. Pour boiling water over the chiles in a medium bowl; let stand for 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 and process until smooth. Set aside.
- Coat beef with cumin. Heat 1 tablespoon of oil in stockpot over medium heat until hot. Brown half of the beef; remove from the stockpot. Repeat with the remaining oil and beef. Pour off the drippings; return the beef to the stockpot. Add tomatoes and ancho chile mixture to the stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.
- Add sweet potatoes to the stockpot; bring to a boil. Reduce heat; cover and continue cooking for 25 to 30 minutes or until sweet potatoes and beef are fork-tender, stirring once.
- Serve stew with Toppings, as desired.
Cook’s Tip
Two cans of diced chili-style tomatoes may be substituted for spicy tomatoes.
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