• 6servings
  • 140minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, D, E
MineralsZinc, Copper, Natrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 1 tablespoon unsweetened cocoa

  3. 1 tablespoon ground ancho chile pepper

  4. 2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces

  5. 1 to 2 tablespoons butter

  6. 1/4 teaspoon ground black pepper

  7. 1 1/2 cups frozen mixed red, yellow and green bell pepper blend

  8. 1 (14 1/2-ounce) can diced tomatoes, undrained

  9. 1 1/2 cups ready-to-serve beef broth

  10. 2 pounds sweet potatoes, peeled, cut into 1 1/2 to 2-inch pieces

  11. 1 to 2 tablespoons butter, optional

  12. 1 teaspoon minced chipotle pepper in adobo sauce

  13. 1 teaspoon adobo sauce from chipotle peppers

  14. 1/2 teaspoon salt

  15. 1/2 teaspoon ground ancho chile pepper

Instructions Jump to Ingredients ↑

  1. Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef and reserve any excess flour mixture.

  2. Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown half of beef and remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter, if needed. Remove beef from stockpot; season with salt and black pepper.

  3. Add bell peppers to the stockpot and cook for about 3 minutes, stirring occasionally. 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 hours or until beef is fork-tender.

  4. Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup 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.

  6. Cook's Tip: For less heat, remove seeds from chipotle peppers.


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