It’s the perfect time of year for hearty dishes, like the Spicy Stewed Beef, a slightly spicy creation from the Pioneer Woman.
The great part about a dish like this is it tastes even better the next day, making for great left-overs. Enjoy it with a simple green salad and some iced tea. And if you’ve got little ones around, you can tone down the spice a bit to make it more appealing to their growing taste buds. And if you’re too busy on work nights to cook the meat, try the recipe on a late Saturday or Sunday afternoon.
Be sure to head on over to the original post for beautiful images and step by step photographic instructions!
Here’s what you need to make it:
- 2 Tablespoons Canola Oil
- 2 Tablespoons 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 Grated Cheddar Cheese
And here’s how to make it:
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.