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Mexican Beef Stew Over Chipotle Sweet Potato Mashers
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Published: 9/12/2007 6:22 AM

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Mexican Beef Stew Over Chipotle Sweet Potato Mashers

2 pounds beef for stew, cut into 1 to 1½-inch pieces

½ cup all-purpose flour

1 tablespoon unsweetened cocoa

1 tablespoon ground ancho chile pepper

1-2 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 tomatoes, undrained

1½ 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 1½-2-inch pieces

1-2 tablespoons butter (optional)

1 teaspoon minced chipotle pepper in adobo sauce

1 teaspoon adobo sauce from chipotle peppers

½ teaspoon salt

½ teaspoon ground ancho chile pepper

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 ½ 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.

To the pot 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 1¾ to 2¼ 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 12-15 minutes or until tender. Drain, reserving ¼ 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.

Serves six.

Cook's notes: For less heat, remove seeds from chipotle peppers.

Nutrition values per serving: 377 calories; 12 g fat (6 g saturated), 36 g carbohydrates, 6 g fiber, 30 g protein, 83 mg cholesterol, 827 mg sodium.

Margaret Murphy, Naperville