2 lb. beef for stew, cut into 1 to 1-1/2 in. pieces 1/3 c. flour 1 Tbsp. unsweetened cocoa powder 1 Tbsp. ground ancho chile pepper 1 to 2 Tbsp. butter 1/2 tsp. salt 1/4 tsp. pepper 1-1/2 c. frozen mixed red, yellow and green bell pepper blend 1 can (14.5 oz.) diced canned tomatoes, undrained 1-1/2 c. ready-to-serve beef broth 1 tsp. minced chipotle peppers in adobo sauce 1 tsp. adobo sauce from chipotle peppers
Chipotle Sweet Potatoes: 2 lb. sweet potatoes, peeled, cut into 1-1/2 to 2 in. pieces 1 to 2 Tbsp. butter (optional) *1 tsp. minced chipotle peppers in adobo sauce 1 tsp. adobo sauce from chipotle peppers 1/2 tsp salt 1/2 tsp. ancho chili pepper
What to do:
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 1Tbsp. butter in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 Tbsp. butter if needed. Remove beef from stockpot; season with salt and black pepper. 3. Add bell peppers; cook and stir 3 min. 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 hrs. 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 min. or until tender. Drain, reserving 1/4 c. 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.
* This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
* 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.
