Spicy Stewed Beef with Creamy Cheddar Grits
- 2 Tablespoons Canola Oil
- 2 Tablespoons Butter
- 3 pounds Stew Meat Or Diced Chuck Roast
- 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
- 4 cups Low-sodium Beef Broth, More If Needed
- 5 cloves Minced Garlic
- 1 Tablespoon Cumin
- 2 teaspoons Chili Powder
- 1 whole Onion, Diced
- 1 whole Red Bell Pepper
- 3 whole Chilies (any Variety, Hot Or Mild)
- 4 cups Stone Ground Grits
- 6 cups Low Sodium Chicken (or Beef) Broth
- 3 cups Water
- 2 cups Half-and-half
- 2 cups Grated Cheddar Cheese
- Produce
- Chilies, whole (3)
- Cumin (1 Tablespoon)
- Garlic (5 cloves)
- Onion, whole (1)
- Red bell pepper, whole (1)
- Breakfast Foods
- Grits, Stone Ground (4 cups)
- Meat
- Chicken, Low Sodium (6 cups)
- Stew meat or diced chuck, Roast (3 pounds)
- Canned Goods
- Beef broth, Low-sodium (4 cups)
- Condiments
- Chipotle peppers in adobo sauce (1 can)
- Cooking & Baking
- Canola oil (2 Tablespoons)
- Chili powder (2 teaspoons)
- Drinks
- Water (3 cups)
- Dairy
- Butter (2 Tablespoons)
- Cheddar cheese, Grated (2 cups)
- Half-and-half (2 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published January 30, 2012 (1 year ago).
328 people saved this recipe.
