Beef stew is a time-honored classic comfort food that has always been one of my favorite cool & cold weather meals. Small chunks of meat and a variety of vegetables slowly cooked together, provides a warming and satisfying meal. It is a meal that has been made all around the world for literally centuries. The origins of beef stew started with ancient civilizations when chunks of meat, vegetables, and wine were added to pots set over open fires. It was and continues to be an inexpensive way to feed groups of people. Meat stews evolved over the centuries and took on a variety of different forms varying between cultures and regions.
This is the time of year when I am on the lookout for a new version of beef stew to warm us in the impending chilly weather. The stew we are making this Fall features beef that is braised in a rich, mildly spicy red chile sauce until it is fork tender. It is served over creamy whipped sweet potatoes. It’s filling and wonderfully warming and will keep us nourished as we head into the colder part of the year.
Red Chile Braised Beef Stew over Mashed Sweet Potatoes
Red Chile Braised Beef Stew over Mashed Sweet Potatoes (adapted from allrecipes.com) Total Time: 1 hour 20 minutes, Prep Time: 20 minutes, Cook Time: 1 hour, Yield: 10 servings
Ingredients:
- 2 large sweet potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons olive oil, or as needed
- 2-1/2 pounds beef stew meat, cubed
- 1/2 cup chopped onion
- 1 cup beef broth
- 12 ounces Mexican guajillo red chile cooking sauce
- 2 tablespoons tomato paste
- 2 green onions, chopped
- 1/3 cup light sour cream
- 1 tablespoon butter
- salt to taste
Directions:
Place the potatoes in a large pot and cover them with water. Bring to a boil. Reduce the heat to medium-low and simmer at a low boil until the potatoes are tender all the way through when pierced with a sharp knife, about 40 to 45 minutes.
Boil the sweet potatoes.
Meanwhile, combine the paprika, oregano, cumin, cayenne (if using), salt, and black pepper in a small bowl and set the seasoning mix aside.
Combine the spices.
Coat the bottom of a large sauté pan with oil and place it over medium-high heat. Add the beef to the hot oil and sprinkle the cubes with the seasoning mix. Cook, stirring as needed, until the cubes are browned on all sides, about 5 – 6 minutes. Cook in batches if needed, to avoid overcrowding. Transfer the beef to a plate and set aside.
Add the beef and spices to the pan and brown the meat on all sides.
Add more oil to the pan if necessary and add the onion. Cook and stir until softened, 3 to 5 minutes.
Add the onions to the pan.
Add the broth, chile sauce, and tomato paste to the pan. Cook and stir until the sauce is well combined and warmed through, 3 to 5 minutes more.
Add the broth, chile sauce, and tomato paste to the pan.
Return the beef to the pan, bring the sauce to a low boil, then reduce the heat to low. Cover and simmer the stew for 45 minutes – 1 hour.
Return the beef to the pan and simmer the stew.
Drain the sweet potatoes and allow them to cool until they are safe to handle. Remove the skins using a paper towel to pull them off then discard them. Rice the sweet potatoes into a large mixing bowl and whisk in the sour cream, butter, and salt, until the mixture is smooth and creamy.
Rice the potatoes and whisk in the sour cream, butter, and salt.
Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish the dishes with the chopped green onions and serve.
Serve the stew over the sweet potatoes.
This beef stew has Mexican flair! ~Linda
Red Chile Braised Beef Stew over Mashed Sweet Potatoes (adapted from allrecipes.com) Total Time: 1 hour 20 minutes, Prep Time: 20 minutes, Cook Time: 1 hour, Yield: 10 servings
Ingredients:
- 2 large sweet potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons olive oil, or as needed
- 2-1/2 pounds beef stew meat, cubed
- 1/2 cup chopped onion
- 1 cup beef broth
- 12 ounces Mexican guajillo red chile cooking sauce
- 2 tablespoons tomato paste
- 2 green onions, chopped
- 1/3 cup light sour cream
- 1 tablespoon butter
- salt to taste
Directions:
Place the potatoes in a large pot and cover them with water. Bring to a boil. Reduce the heat to medium-low and simmer at a low boil until the potatoes are tender all the way through when pierced with a sharp knife, about 40 to 45 minutes.
Meanwhile, combine the paprika, oregano, cumin, cayenne (if using), salt, and black pepper in a small bowl and set the seasoning mix aside.
Coat the bottom of a large sauté pan with oil and place it over medium-high heat. Add the beef to the hot oil and sprinkle the cubes with the seasoning mix. Cook, stirring as needed, until the cubes are browned on all sides, about 5 – 6 minutes. Cook in batches if needed, to avoid overcrowding. Transfer the beef to a plate and set aside.
Add more oil to the pan if necessary and add the onion. Cook and stir until softened, 3 to 5 minutes. Add the broth, chile sauce, and tomato paste to the pan. Cook and stir until the sauce is well combined and warmed through, 3 to 5 minutes more. Return the beef to the pan, bring the sauce to a low boil, then reduce the heat to low. Cover and simmer the stew for 45 minutes – 1 hour.
Drain the sweet potatoes and allow them to cool until they are safe to handle. Remove the skins using a paper towel to pull them off then discard them. Rice the sweet potatoes into a large mixing bowl and whisk in the sour cream, butter, and salt, until the mixture is smooth and creamy.
Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish the dishes with the chopped green onions and serve.