Mexican Beef Stew Over Chipotle Sweet Potato Mashers

• From: National Cattleman's Beef Association

Ingredients

• 2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces

• 1/3 cup all-purpose flour

• 1 tablespoon unsweetened cocoa

• 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 can (14-1/2 ounces) 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

• 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

• Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.
• Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed. Remove beef from stockpot; season with salt and black pepper.
• Add bell peppers; cook and stir 3 minutes. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. 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 Chipotle Sweet Potatoes. 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. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky.
• Serve stew over sweet potatoes.