Spicy stewed beef w/cheesy grits

 

 

 

 

 

 

 

 

This is one of our favorite dinners and it freezes great! The Pioneer Woman makes it CRAZY spicy! I only use about 2/3 of the called-for chipotle peppers and serve this with plenty of sour cream. I tried cutting the spice level in half but the sauce gets runny and sad. The Pioneer Woman’s grits are great too but the full recipe feeds an army! Anyway, it’s a keeper recipe for sure!

*Naptime tip: Use this time to get the beef braising, and chop the veg and grate the cheese for the grits.

(Slightly adapted from http://thepioneerwoman.com/cooking/spicy-stewed-beef-with-creamy-cheddar-grits/)

Rachael's iPhone 20140806 302

PREP TIME:
20 Minutes
COOK TIME:
3 Hours
SERVINGS:
12 Servings

INGREDIENTS

  • 2 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • 3 pounds Stew Meat Or Diced Chuck Roast
  • 1 can (7 Ounces) Chipotle Peppers In Adobo Sauce, finely chopped
  • 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) (I’ve never used these)
  • 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
  • Green onion or parsley for garnish

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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