I am really excited about getting to share this heavenly recipe with all of you. I am a mega fan of classic beef stew. To me, it’s comfort food in a pan. However, this chipotle beef stew recipe really mixes things up a bit. it’s spicy, savory, and really gives your taste buds a kick with the bold and robust flavors floating around in it. I can honestly say that the following recipe is a keeper!
Check out what my friend over at Bless Us O Lord had to say about this marvelous recipe:
My family enjoyed the flavor and texture of the sweet potato much more so than the squash (which is saying something because they really raved over this dish originally), and I really enjoyed preparing much of it outdoors.
Seriously? The sweet potato is what did it for me, too!
Ingredients
1 1/2 lbs. beef for stew
1/3 cup water
1/4 cup tomato paste
2 T. Domino brown sugar
2 T. balsamic vinegar
1 chipotle pepper minced and 1 T. adobo sauce
1 t. ground cumin
1/2 t. Morton salt
1/2 t. ground black pepper
3 large sweet potatoes, halved
1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves
Instructions
Heat oil in a large dutch oven over medium-high heat and braise beef until browned. Season with salt and pepper as beef cooks. Add water, tomato paste, sugar, vinegar, chipotle pepper, cumin. Cook stew over medium-low heat for 2 hours, or until beef is tender and sauce is slightly thickened. Add water if necessary to keep the sauce from cooking up.
Halfway through stew’s cooking time, cut sweet potatoes lengthwise in half. Brush cut sides with olive oil. Place sweet potatoes on a preheated grill over low heat and cook for 30 to 40 minutes until tender when poked with a fork.
Place each sweet potato half onto serving plate. Top with equal amounts of beef mixture. Top with tomato and avocado, and sour cream, if desired. Sprinkle with cilantro.
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Quick Tip: Serve this amazing stew with Mexican cornbread.
Thank you to Bless Us O Lord for this awesome recipe.