Spicy Stewed Beef with Creamy Cheddar Grits

By á-25037

Here's a beef stew with a chipotle chile kick! Let it simmer until super-tender and serve over the creamiest, cheesiest grits you’ve ever tasted.

Ingredients

• 2 tablespoons canola oil, divided
• 2 tablespoons butter, divided
• 3 pounds stew meat or diced chuck roast
• 1 (11-ounce) can chipotle peppers in adobo sauce
• 4 cups low-sodium beef broth, more if needed
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1 onion, diced
• 1 red bell pepper, diced
• 3 whole chilies, diced
• 4 cups stone ground grits
• 6 cups low-sodium chicken (or beef) broth
• 3 cups water
• 2 cups half-and-half
• 2 cups cheddar cheese, grated
• Green onions, sliced (Optional)

Preparation

Step 1

Heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat.

Add stew meat and brown for 1 minute.

Add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil.

Reduce 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. Check the meat occasionally and add more beef broth as needed.

In the last hour of cooking time, 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.

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, if desired.


**Recipe and photo by www.thepioneerwoman.com**