Mexican Beef Stew - escamil - Hugo deployed website

Ingredients

• 1/3 cup all-purpose flour
• 1 tablespoon unsweetened cocoa
• 1 tablespoon ground ancho chile pepper
• 2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
• 1 to 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups frozen mixed red, yellow and green bell pepper blend
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 1/2 cups ready-to-serve beef broth
• 1 teaspoon minced chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce from chipotle peppers
• 2 pounds sweet potatoes, peeled, cut into 1 1/2 to 2-inch pieces
• 1 to 2 tablespoons butter, optional
• 1/2 teaspoon ground ancho chile pepper