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Midland Living Magazine

Ancho-Spiced Beef Stew

Recipe courtesy of: Chef Tiffany Blackmon and promoted by  beef loving texans 


  • 2 pounds beef Shoulder Roast Boneless, 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


  • Chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)


  1. 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.

  2. 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 1-1/2 hours.

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

  4. Serve stew with Toppings, as desired

Nutrition Information

Nutrition information per serving: 286 Calories; 99 kcal Calories from fat; 11 g Total Fat; 2 g Saturated Fat; 5 g Monounsaturated Fat; 57 mg Cholesterol; 549 mg Sodium; 20 g Total Carbohydrate; 4.1 g Dietary Fiber; 26 g Protein; 4.9 mg Iron; 8.6 mg Niacin; 0.6 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.7 mg Zinc; 26.3 mcg Selenium; 92.3 mg Choline;

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