Smoky Beef Stew with Chipotle-Cheddar Cornbread - Christine Avanti

Ingredients

• 2 lb beef tenderloin (or top sirloin) (cubed and marinated)
• ½ cup whole wheat flour
• 1 large onion (chopped)
• 6 cloves garlic (minced)
• 1 tsp fresh thyme (finely chopped)
• 1 tbsp olive oil
• 2 cups water
• 14.5 oz can fire roasted tomatoes
• 14.5 oz can tomato sauce
• 1 cup beef broth
• 3 potatoes (1.5 lb) (cubed)
• 2 cups sliced carrots ((about 4 carrots))
• 2 tsp chipotles in adobo (diced)
• 2 tsp Worcestershire sauce
• ½ tsp black pepper
• 1 ½ cups frozen peas
• 1 cup frozen green beans
• 2 cloves garlic (minced)
• ½ tsp sea salt
• ½ tsp fresh cracked pepper
• ¼ tsp cayenne pepper
• ¼ tsp crushed red pepper flakes