Ancho-Spiced Beef Stew
Spicy stew is perfect for chilly evenings. This recipe can also be modified to cook in the slow or pressure cooker.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.certifiedherefordbeef.com.
Cooking tools:
- Food processor
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Measuring cup
- Measuring spoon
- Slotted spoon
- Wooden spoon
- Colander
- Ladle
- Serving bowl
- Fork
Ingredients
- 2 pounds Certified Hereford Beef shoulder pot roast, cut into 1-inch pieces
- 2 dried ancho chiles
- 1 cup boiling water
- 3 tablespoons cornmeal
- 1/2 teaspoon salt
- 1 tablespoon ground cumin
- 2 tablespoons vegetable oil
- 2 cans (14-1/2 ounces each) spicy diced tomatoes
- 2 medium sweet potatoes, peeled, cut into 3/4-inch pieces
- Chopped red onion
- Chopped fresh cilantro
- Sour cream
- Lime wedges
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