I don’t like to leave my stove running for hours on end so I usually just cook the stew in my crock pot. It keeps everything warm and allows the meat to get tender just like if you were cooking it over the stove. And you get to eat when you want, not when the timer tells you it’s done. Check out what they are saying about this recipe over at The Pioneer Woman:
“My oh my, was this good. Ultra spicy, seriously tender stewed meat served over unbelievably creamy cheese grits.”
If you have any leftovers, they can be frozen and reheated the next time you are craving this tender and spicy meal. I would probably make new grits though as they don’t save very well usually.
Ingredients
2 Tablespoons Mazola Canola Oil
2 Tablespoons Country Crock Butter
3 pounds Stew Meat Or Diced Chuck Roast
1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
4 cups Low-sodium Beef Broth, More If Needed
5 cloves Minced Garlic
1 Tablespoon Cumin
2 teaspoons Chili Powder
1 whole Onion, Diced
1 whole Red Bell Pepper
3 whole Chilies (any Variety, Hot Or Mild)
4 cups Stone Ground Grits
6 cups Low Sodium Chicken (or Beef) Broth
3 cups Water
2 cups Half-and-half
2 cups Kraft Grated Cheddar Cheese
Instructions
To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat.
Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder.
Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick.
(Watch the meat occasionally and add more beef broth as needed.)
In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so.
Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally.
After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.
Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.
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Quick Tip: If using a crock pot, line it with a foil or a liner for less mess.
Thanks again to The Pioneer Woman for this tantalizing recipe.