MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS

~MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS~
This is fabulous and perfect for our cold winter days and nights!

Ingredients for the Mexican Beef Stew:
2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 tablespoon ground ancho chile pepper
1 to 2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups frozen mixed red, yellow and green bell pepper blend
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups ready-to-serve beef broth
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers

Ingredients for the Chipotle Sweet Potatoes:
2 pounds sweet potatoes, peeled, cut into 1-1/2 to 2-inch pieces
1 to 2 tablespoons butter (optional)
1 teaspoon minced chipotle pepper in adobo sauce*
1 teaspoon adobo sauce from chipotle peppers
1/2 teaspoon salt
1/2 teaspoon ground ancho chile pepper

Directions for the Mexican Beef Stew:
1. Combine flour, cocoa powder and ancho chile pepper in large bowl.

2. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.

3. Heat 1 tablespoon butter in stockpot over medium heat until hot.

4. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed.

5. Remove beef from stockpot; season with salt and black pepper.

6. Add bell peppers; cook and stir 3 minutes.

7. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture.

8. 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.

Meanwhile prepare the Chipotle Sweet Potatoes:
1. 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.

2. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper.

3. Mash potatoes until just blended and slightly chunky.

4. Serve stew over sweet potatoes.

Note: *For less heat, remove seeds from chipotle peppers. Also, for the Adobo sauce you can buy your own or make the recipe I provided for you.
Makes 6 servings.

!!! Good Luck & Happy Cooking !!!

No source....