Ingredients

2 pounds Certified Hereford Beef shoulder pot roast, cut into 1-inch pieces

2 dried ancho chiles

1 cup boiling water

3 tablespoons cornmeal

1/2 teaspoon salt

1 tablespoon ground cumin

2 tablespoons vegetable oil

2 cans (14-1/2 ounces each) spicy diced tomatoes

2 medium sweet potatoes, peeled, cut into 3/4-inch pieces

Toppings (optional):

Chopped red onion

Chopped fresh cilantro

Sour cream

Lime wedges

Instructions

• Remove and discard stems and seeds from chiles. Pour boiling water over chiles in medium bowl; let stand 20 minutes or until chiles are softened. Drain chilies, reserving 1/2 cup of liquid. Place chiles, reserved 1/2 cup liquid, cornmeal and 1/2 teaspoon salt in food processor container. Cover; process until smooth. Set aside.

• Coat beef with cumin. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining oil and beef. Pour off drippings; return beef to stockpot. Add tomatoes and ancho chile mixture to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.

• Add sweet potatoes to stockpot; bring to a boil. Reduce heat; cover and continue cooking 25 to 30 minutes or until sweet potatoes and beef are fork-tender, stirring once.

• Serve stew with toppings, as desired.

   

   

  Source: American Hereford Association