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2 pounds beef chuck shoulder pot 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 |
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Toppings: |
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Chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional) |
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| 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. |
| 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 1-3/4 hours. |
| Add sweet potatoes to stockpot; bring to a boil. Reduce heat; cover and continue cooking 25 to 30 minutes or until sweet potatoes and beef are fork-tender, stirring once. |
| Serve stew with Toppings, as desired. |
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recipe from: Courtesy of the Beef Checkoff Program
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