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Mexican Beef Stew Over Chipotle Sweet Potato Mashers Mexican Beef Stew Over Chipotle Sweet Potato Mashers


2 pounds beef for stew, cut into 1-to 1 ½-inch pieces
1/3 cup flour
1 tablespoon unsweetened cocoa powder
1 tablespoon ground ancho chile pepper
1 to 2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper
1½ cups frozen mixed red, yellow and green bell pepper blend
1 can (14½ ounces) diced canned tomatoes, undrained
1½ cups ready-to-serve beef broth
1 teaspoon chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce from chipotle peppers


1. Combine flour, cocoa and ancho chile pepper in large bowl. Add beef, and toss to coat evenly with flour mixture. Remove beef, and reserve any excess flour mixture. 2. Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown half of beef, and remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter, if needed. Remove beef from stockpot, and season with salt and black pepper. 3. Add bell peppers. Cook 3 minutes, stirring in tomatoes, broth, chipotle peppers, adobo sauce and reserved flour mixture. Return beef to stockpot, and bring to a boil. Reduce heat. Cover tightly, and simmer 1¾ to 2¼ hours or until beef is fork-tender. 4. Meanwhile, prepare Chipotle Sweet Potato Mashers. Place sweet potatoes in large saucepan, and cover with water. Bring to a boil. Cook 12 to 15 minutes or until tender. Drain, reserving ¼ cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan. Add butter, if desired, chipotle peppers, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky. 5. Serve stew over sweet potatoes.