Red Chile Braised Beef Stew over Mashed Sweet Potatoes

In this recipe, beef stew meat is braised in a rich, mildly spicy red chile sauce until fork tender and served over mashed sweet potatoes.

Step: 1

Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.

Step: 2

Meanwhile, combine paprika, oregano, cumin, salt, and black pepper in a small bowl and set seasoning mix aside.

Step: 3

Coat the bottom of a large saute pan with oil and place over medium-high heat. Add beef to the hot oil and sprinkle with seasoning mix. Cook, stirring as needed, until browned on all sides, about 10 minutes. Cook in batches if needed, to avoid overcrowding. Transfer beef to a plate and set aside.

Step: 4

Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add broth, chile sauce, and tomato paste to the pan. Cook and stir until sauce is well combined and warmed through, 3 to 5 minutes more. Return beef to the pan, bring sauce to a low boil, then reduce heat to low. Cover and simmer stew for 1 hour.

Step: 5

Drain sweet potatoes and allow to cool until safe to handle. Remove skins using a paper towel to pull them off and discard. Place sweet potatoes in a large mixing bowl and add sour cream, butter, and salt. Beat using a hand mixer until smooth and creamy.

Step: 6

Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish with chopped green onions.

Per Serving: 365 calories; protein 21.7g; carbohydrates 23.5g; fat 20.4g; cholesterol 68.8mg; sodium 342.9mg.

The word “stew” can process to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.